| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Grains, Cakes |
1 |
Servings |
INGREDIENTS
| 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 ormargarine, melted |
| 1 |
c |
Cooked whole kernel corn |
| 4 |
|
Green onions, thinly sliced |
| 1/2 |
md |
Sweet red pepper, finely chopped |
| 1 |
cn |
(4 ounces) chopped green chilies Butter, margarine or cooking oil for frying Maple syrup, optional |
INSTRUCTIONS
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 slightIy lumpy). Stir in
the corn, green onions, red pepper and green chilies; 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 when bubbles form on tops of cakes. Cook second side
until golden brown. Serve immediately with syrup if desired. Yield: 20
pancakes.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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