Corn Pancakes

Directions

1. 1
   Blend the cup of buttermilk and corn oil together.
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 stir well.
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.
9. 9
   Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side.
10. 10
    Serve with ham steaks.