Fresh corn cakes

1 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ cup Yellow or blue cornmeal
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
2 Eggs, separated
1 cup Milk
¼ cup Butter ormargarine, melted
1 cup Cooked whole kernel corn
4 Green onions, thinly sliced
½ medium Sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies Butter, margarine or cooking oil for frying Maple syrup, optional

Directions

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 ¼ 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

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