Corn Pancakes(Mf)

Directions

1. 1

   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

2. 2

   Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together

3. 3

   Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt

4. 4

   Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper

5. 5

   Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and

6. 6

   Whip the egg whites until stiff but not dry

7. 7

   Preheat the griddle

8. 8

   With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites