Fresh Corn Cakes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1/2 cup: Yellow or blue cornmeal,
1 tbsp: Sugar,
1 tbsp: Baking powder,
1/2 tsp: Salt,
2: Eggs, separated
1 cup: Milk,
1/4 cup: Butter ormargarine, melted
1 cup: Cooked whole kernel corn,
4: Green onions, thinly sliced
1/2 medium: Sweet red pepper, finely chopped
1 can: , (4 ounces) chopped green chilies Butter, margarine or cooking oil for frying Maple syrup, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp