Sweet Corn Pancakes

8 ingredients
4 steps

Ingredients

  • 6 eggs, separated
  • 1/4 cup half-and-half
  • 1 tablespoon sour cream
  • 1/3 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup corn (fresh or frozen corn kernels can be used)
  • vegetable oil

Directions

  1. 1
    Beat the egg whites until they hold soft peaks when the beaters are lifted up.
  2. 2
    In another bowl, combine the egg yolks, half-and-half, and sour cream.
  3. 3
    Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
  4. 4
    Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.

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