Recipe - Fresh Corn Cakes

1 cup Allpurpose flour
One half cup Yellow or blue cornmeal
1 tablespoon Sugar
1 tablespoon Baking powder
One half teaspoon Salt
2 Eggs, separated
1 cup Milk
One fourth cup Butter ormargarine, melted
1 cup Cooked whole kernel corn
4 Green onions, thinly
cut or sliced up
One half 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 One fourth 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