Sweet Corn Pancakes

Whisk milk and egg together in a jug.

Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add corn kernels to mixture.

Heat a large non-stick frying pan over medium heat. Brush pan with margarine. Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through.

Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with margarine between batches.

Serve.