Title: Fresh Corn Cakes
Categories: Grains, Cakes
Yield: 1 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini