1 c Buttermilk, plus more if
-needed
2 tb Corn oil
1/2 c Yellow cornmeal
1/2 c All purpose flour
1 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 c Minced red bell pepper
1 pk (10 ounces) frozen corn
-kernels, thawed
2 Eggs separated
1 Scallion, finely sliced
Freshly ground black pepper
Blend the cup of buttermilk and corn oil together. Add the cornmeal and
steep it to soften for 15 minutes while you get all the other ingredients
together.
Meanwhile sift the flour with the baking powder, baking soda and 1/2
teaspoon of salt.
Combine the bell pepper, with corn kernels, egg yolks and scallion and
season with freshly ground black pepper.
Right before you begin to make the pancakes, combine the buttermilk and
cornmeal mixture with the bell pepper, corn and scallion mixture and stir
well.
Whip the egg whites until stiff but not dry. Preheat the griddle. With a
few swift strokes fold the dry ingredients into the wet ingredients (add
more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup
of batter onto the griddle and cook for about 2 to 3 minutes per side.
Serve with ham steaks.
Yield: 4 servings
Yields
4 Servings