Recipe: Fresh Corn Cakes (pancakes with corn, onion, bell pepper and chiles)

FRESH CORN CAKES

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 or margarine, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium red bell pepper, finely chopped
4 ounce can green chilies, chopped
butter or margarine or cooking oil (for frying)
maple syrup (optional, for serving)

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.

SERVING SUGGESTIONS:
For dinner they are nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice.

Makes 20 pancakes
Source: Quick Cooking Magazine, May/June 1998, Extra Booklet