Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Corn kernals (whole, not creamed) |
| ½ cup | Corn meal |
| ½ cup | Flour |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| 2 tablespoons | Sugar |
| ½ teaspoon | Salt (we use less) |
| 2 \N | Eggs, separated |
| ¾ cup | Sour milk |
| 2 tablespoons | Margarine, melted |
Method:
Sift together the dry ingredients and add to the corn. Stir in beaten egg yolks, then the sour milk, then the melted margarine.
Beat the egg whites until stiff and fold in. Cook on a hot, greased griddle until nicely browned on both sides, turning once. Serve with molasses or syrup.
NOTE: This makes a thin-ish batter that looks a lot different from the pancake batter that you're probably used to. Make sure you stir the batter to stir up the corn kernals before pouring out onto the griddle.
From Danny Scriven
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From: Sharon Stevens Date: 09-27-94