Recipe - Corn Pancakes (Mf)

1 cup Buttermilk, plus more if
needed
2 tablespoon Corn oil
One half cup Yellow cornmeal
One half cup All purpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
One half teaspoon Salt
One fourth cup Minced red bell pepper
1 pack (10 ounces) frozen corn
kernels, thawed
2 Eggs separated
1 Scallion, finely cut or sliced up
Freshly ground black pepper

Blend the cup of buttermilk and corn oil together. Add the cornmeal and
steep it to soften for 15 minutes while you get all the other ingredients
together.

Meanwhile sift the flour with the baking powder, baking soda and 1/2
teaspoon of salt.

Combine the bell pepper, with corn kernels, egg yolks and scallion and
season with freshly ground black pepper.

Right before you begin to make the pancakes, combine the buttermilk and
cornmeal mixture with the bell pepper, corn and scallion mixture and stir
well.

Whip the egg whites until stiff but not dry. Preheat the griddle. With a
few swift strokes fold the dry ingredients into the wet ingredients (add
more buttermilk if needed) and fold in the egg whites. Drop about One fourth cup
of batter onto the griddle and cook for about 2 to 3 minutes per side.

Serve with ham steaks.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted to MCRecipe
Digest V1 #626 by 4paws@netrax.net (ShermeyerGail) on May 29, 1997