Title: Fresh Corn Cakes
Categories: Pancake
Yield: 20 Servings
| 1 | c | All-purpose flour |
| 1/2 | c | Yellow or blue cornmeal |
| 1 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 2 | | Eggs; separated |
| 1 | c | Milk |
| 1/4 | c | Butter or margarine; melted |
| 1 | c | Whole kernel corn; cooked |
| 4 | | Green onions; thinly sliced |
| 1/2 | md | Sweet red pepper; finely chopped |
| 1 | cn | (4 oz) green chiles; chopped |
| | | Butter, margarine, or cooking oil for frying |
| | | Maple syrup (optional) |
In a medium bowl; combine flour, cornmeal, sugar, baking powder and salt.
In a small bowl, beat egg yolks; blend in milk and butter. Add to dry
ingredients; stir until just mixed. (Batter may be slightly lumpy.) Stir
in the corn, green onions, red pepper and green chiles; set aside. In a
small mixing bowl, beat egg whites until stiff peaks form. Gently fold into
batter. For each pancake, pour about 1/4 cup batter onto a lightly greased
hot griddle, turn whenbubbles form on tops of cakes. Cook second side until
golden brown. Serve immediately with syrup if desired. Yield: 20 pancakes.