Fresh Corn Cakes
- 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
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
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
