Shelly's Recipe

FRESH CORN CAKES

Category: Corn

1 cup flour
1/2 cup cornmeal
1 tbsp sugar and baking powder
1/2 tsp salt
2 eggs, separated
1 cup milk
1/4 cu butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 (4 oz) can chopped green chilies, drained

In a bowl, combine dry ingredients. In a small bowl, beat egg yolks and blend in milk and butter. Add to dry ingredients; stir just until mixed. (Batter may be lumpy.) Stir in vegetables and 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 butter onto a 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 about 20 pancakes.