Southwest Cheddar Pancakes

2011 Christmas with Southern Living; serve with grilled pork tenderloin

• Ready In: 1 hr
• Yields: 12 pancakes

Ingredients

• 1 3⁄4 cups self-rising flour
• 3⁄4 cup buttermilk
• 1⁄3 cup  vegetable oil
• 3  large eggs, separated
• 1  cup  shredded sharp cheddar cheese
• 2  green onions, chopped
• 1 (11 ounce) can  yellow corn with red and green bell peppers, drained
•  fresh salsa, for garnish
•  chopped green onion, for garnish

Directions

1. Add flour to a big bowl; make a well in the center.
2. Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
4. Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
5. Pour about 1/3 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet; spread each into a 4-inch circle.
6. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 minutes or until done.
7. Garnish, if desired.