Fresh Corn Cakes

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow or blue cornmeal
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2		Eggs - separated
1 cup	237ml	Milk
1/4 cup	49g / 1.7oz	Butter or margarine - melted
1 cup	62g / 2.2oz	Cooked whole kernel corn
4		Green onions - thinly
1/2		Sweet red pepper - finely (medium)
1		Chopped green - chilies (4 ounces)
		Cooking oil for frying
		Syrup - optional

Recipe 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 slightly 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.

Source:
"Whitman's Chocolate Cookbook" ISBN 0-517-64157-7

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