Beat the soup, buttermilk and eggs in a large bowl with a fork or whisk. Stir in the flour, cornmeal, sugar, baking powder and baking soda just until combined.Heat 1 tablespoon butter in a 12-inch skillet over medium heat. Cook the pancakes in batches, using about 1/3 cup batter for each pancake. Cook for 2 minutes on each side or until lightly browned. Add the remaining butter to the skillet as needed.Serve the pancakes hot, with a drizzle of warm honey or syrup, if desired.
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup1.75 cups buttermilk3 egg1.5 cups all-purpose flour1.5 cups yellow cornmeal1 tablespoon sugar1 teaspoon baking powder1 teaspoon baking soda3 tablespoons butter
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