Fresh Corn Cakes

Photo: flickr user norwichnuts

Ingredients

1 cup all-purpose flour

1/2 cup yellow or blue cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, separated

1 cup milk

1/4 cup butter melted

1 cup cooked whole kernel corn

4 green onions, thinly sliced

1/2 medium sweet red pepper, finely chopped

1 can (4 ounces) chopped green chilies

cooking oil, for frying

maple syrup, optional

Preparation

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.