Fresh Corn Cakes

1 c. all-purpose flour
1/2 c. yellow cornmeal
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, separated
1 c. milk
1/2 c. butter, melted
1 c. cooked fresh or frozen corn
4 green onions, thinly sliced.
1/2 medium sweet red pepper, finely chopped
1 (4 oz.) can chopped green chilies
Butter or vegetable oil for frying
Maple syrup, opt

In medium bowl combine flour, cornmeal, sugar, baking powder and salt. In 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 corn, green onions, red pepper and green chilies; set aside. In small mixing bowl beat egg whites until stiff peaks form. Gently fold into batter. For each pancake pour about 1/4 cup batter onto lightly greased hot griddle; turn when bubbles form on top of cakes. Cook second side until golden brown. Serve immediately with syrup if desired. Makes 20 pancakes.

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