Mary & Martha's Kitchen Recipe

Category	Breakfasts
Contributor	Admin
Ratings	0
Comment (s)	0

Corn Pancakes(Mf) Recipe 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 together. 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 well. 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. Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>Corn Pancakes(Mf)</h1> <h2>Recipe</h2><p> <P><P>1 cup buttermilk <P>--plus more if needed 2 tablespoons corn oil <P>1/2 cup yellow cornmeal <P>1/2 cup all purpose flour <P>1 teaspoon baking powder <P>1/4 teaspoon baking soda <P>1/2 teaspoon salt <P>1/4 cup minced red bell pepper <P>1 10 ounces pa frozen corn kernels -- thawed <P>2 eggs separated <P>1 scallion -- finely sliced <P>freshly ground black pepper <P>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 together. <P>Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt. <P>Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper. <P>Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well. <P>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. <P>Serve with ham steaks. <P><P>Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 <div><a href='http://www.maryandmarthaskitchen.com/Corn_Pancakes(Mf)/24157/' title='Corn Pancakes(Mf) Recipe'>Corn Pancakes(Mf) Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments