1 c All-purpose flour 4 Green onions, thinly
1/2 c Yellow or blue cornmeal -sliced
1 tb Sugar 1/2 md Sweet red pepper, finely
1 tb Baking powder -chopped
1/2 ts Salt 1 cn (4 ounces) chopped green
2 Eggs, separated -chilies
1 c Milk -Butter, margarine or
1/4 c Butter ormargarine, melted -cooking oil for frying
1 c Cooked whole kernel corn -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 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
Yields
1 servings