Sweet Corn Pancakes

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.

• Ready In: 20 mins
• Serves: 4-6

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.