1/4 cup vegetable oil
1 large onion, chopped
1 (15 ounce) can whole kernel corn
1/2 cup vegetable oil
1/2 cup honey
3 tablespoons vinegar
1 1/2 teaspoons dried oregano
Heat the vegetable oil in a large skillet over medium-high heat. Saute the onion and cook until golden; drain.
In a small bowl, mix corn and oil, then stir in honey, vinegar, oregano and garlic salt. Cook 10 minutes, stirring as needed.
To the pancakes add vegetables, egg, vinegar and oregano. Cook 15 minutes, stirring occasionally, to prevent sticking. Serve hot or cold.