In a medium mixing bowl combine soup and flour; stir in eggs and margarine or butter. Fold in corn, onion, and, if desired, bacon.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side) . Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with applesauce. Makes 10 pancakes.