*  Exported from  MasterCook  *
                             Corn Pancakes (Mf)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pancake/waffle-bkf
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           buttermilk
                         --plus more if needed
    2      tablespoons   corn oil
      1/2  cup           yellow cornmeal
      1/2  cup           all purpose flour
    1      teaspoon      baking powder
      1/4  teaspoon      baking soda
      1/2  teaspoon      salt
      1/4  cup           minced red bell pepper
    1      10 ounces pa  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
 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
 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 
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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