INGREDIENTS

INSTRUCTIONS

Blend the cup of buttermilk and corn oil together. Add the cornmeal
and steep it to soften for 15 minutes while you get all the other
ingredients together.  Meanwhile sift the flour with the baking powder,
baking soda and 1/2  teaspoon of salt.  Combine the bell pepper, with
corn kernels, egg yolks and scallion and  season with freshly ground
black pepper.  Right before you begin to make the pancakes, combine the
buttermilk  and cornmeal mixture with the bell pepper, corn and
scallion mixture  and stir well.  Whip the egg whites until stiff but
not dry. Preheat the griddle.  With a few swift strokes fold the dry
ingredients into the wet  ingredients (add more buttermilk if needed)
and fold in the egg  whites. Drop about 1/4 cup of batter onto the
griddle and cook for  about 2 to 3 minutes per side.  Serve with ham
steaks.  Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights  Reserved  Busted by Gail Shermeyer <4paws@netrax.net> on May
24, 1997  Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted
to  MC-Recipe Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on
May  29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 285
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 96.3mg
Sodium: 845.1mg
Potassium: 398.9mg
Carbohydrates: 41.9g
Fiber: 3.6g
Sugar: 6.1g
Protein: 10.1g