Fresh Corn Cakes Recipe

Ingredients

1 cup all-purpose flour1/2 cup yellow or blue cornmeal1 tablespoon sugar1 tablespoon baking powder1/2 teaspoon salt2 large eggs, separated1 cup whole milk1/2 cup butter, melted1 cup cooked whole kernel corn4 green onions, thinly sliced1/2 medium sweet red pepper, finely chopped1 can (4 ounces) chopped green chiliesOil for fryingMaple syrup, optional

Preparation

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 slightly lumpy).

Stir in the corn, green onions, red pepper and green chilies; set aside.

In a small 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.