Sweet Corn Pancakes Recipe

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Ingredients:

Serving

6 eggs, separated
1/4 cup half-and-half
1 tbsp sour cream
1/3 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 cup corn (fresh or frozen corn kernels can be used)
vegetable oil

Directions:

Beat the egg whites until they hold soft peaks when the beaters are lifted up.
In another bowl, combine the egg yolks, half-and-half, and sour cream.
Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.69 Kcal (597 kJ)
Calories from fat	68.85 Kcal
		% Daily Value*
Total Fat	7.65g	12%
Cholesterol	168.11mg	56%
Sodium	463.95mg	19%
Potassium	213.02mg	5%
Total Carbs	12.01g	4%
Sugars	0.39g	2%
Dietary Fiber	1.31g	5%
Protein	7.53g	15%
Vitamin C	1mg	2%
Iron	1.6mg	9%
Calcium	98.7mg	10%

Amount Per 100 g
Calories	170.82 Kcal (715 kJ)
Calories from fat	82.43 Kcal
		% Daily Value*
Total Fat	9.16g	12%
Cholesterol	201.26mg	56%
Sodium	555.43mg	19%
Potassium	255.02mg	5%
Total Carbs	14.38g	4%
Sugars	0.46g	2%
Dietary Fiber	1.57g	5%
Protein	9.01g	15%
Vitamin C	1.2mg	2%
Iron	1.9mg	9%
Calcium	118.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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