Betsy.at.TKL (09:32:49 AM) :
From: Sam Waring
Newsgroups: rec.food.recipes
Date: Sat, 8 Jul 1995
Title: CORN CAKES
From: WW Magazine, March 1989 - page 36
Yield: 4 servings
3/4 c Flour, all-purpose
3/4 ts Baking powder
1/2 ts Cinnamon, ground
1/4 ts Salt
1/4 c Skim milk
1 lg Egg; separated
2 T sugar, granulated
3/4 ts Vanilla extract
1/2 c corn kernels, frozen; thawed
2 T Oil
In a medium bowl, combine flour, baking powder, cinnamon, and salt. In small bowl, beat together milk, egg yolk, sugar, and vanilla extract. Stir liquid ingredients into dry ungredients; stir in corn.
In the small bowl of electric mixer, beat egg white until stiff and fold into the corn mixture.
Heat oil in 12" non-stick skillet over medium-high heat. Drop batter by 2 tablespoonsful into oil, making 4 corncakes at a time. Cook 2 to 3 minutes, lowering heat if browning too quickly. Turn and cook 1 to 2 minutes longer, until browned. Repeat with remaining batter.
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