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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I was looking for a different way to serve corn and found this traditional Canadian recipe on-line. These easy to make pancakes combine the wonderful taste of the sweet corn with a great crispy texture. Enjoy. Ingredients:
6 eggs, separated |
1/4 cup half-and-half |
1 tablespoon sour cream |
1/3 cup flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup corn (fresh or frozen corn kernels can be used) |
vegetable oil |
Directions:
1. Beat the egg whites until they hold soft peaks when the beaters are lifted up.
2. In another bowl, combine the egg yolks, half-and-half, and sour cream.
3. 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.
4. 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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