In a bowl, combine the flour, salt and baking and whisk to combine. Set aside.

In another bowl or glass measuring cup, combine the milk, oil, and eggs. Whisk well.

Add the wet ingredients to the dry, also add the corn kernels and whisk to combine.

Do not over mix as it will result in a chewy and not fluffy pancake.

Heat up a skillet on high.

Once hot, lower the temperature to medium and add a bit of oil then add about 1/3 cup of pancake batter to the skillet to make one pancake.

Cook the pancakes until bubbles have formed on top then flip and continue to cook for another minute or so.

This batter will make about 4-5 pancakes.

While the pancakes are frying up, make your eggs and add some corn kernels to the pan to char them slightly.

Build your pancake stack, top with a bit of salt, the fried egg, the charred corn kernels, some maple syrup and parsley.