Pour 2 inches of oil into a large pot and heat to 350ºF. Place pancake mix, cornmeal, salt, paprika and cayenne in a medium bowl, and whisk to combine. In a small bowl, lightly whisk together milk and eggs. Add this mixture to the dry mixture, and stir until just combined. Add the corn and peas, and gently stir to incorporate. Drop batter by tablespoons, 5 at a time, into the hot oil. Cook until golden brown and crisp, about 3 minutes, turning once with tongs while cooking. Remove to a plate lined with a paper towel to drain.
Try adding minced red onion or jalapeno to add an extra kick. You can also substitute water for the milk, or replace ¼ cup of milk with ¼ cup of melted butter for an extra flavor boost.
Thanks to JB411 from St. Louis, MO for submitting this recipe.