Texas Pancakes

Name: Texas Pancakes
Ingredients: 2 Tbsp. butter or margarine; 3/4 c. chopped onion; 1 clove garlic, minced; 3 Tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 3/4 tsp. chili powder; 3 eggs, separated; 3/4 c. fresh or canned corn kernels, drained; 3 medium potatoes; pinch of cream of tartar; oil, for frying; chili salsa; green pepper rings (optional)

14 ingredients

10 steps

Ingredients

2 Tbsp. butter or margarine
3/4 c. chopped onion
1 clove garlic, minced
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. chili powder
3 eggs, separated
3/4 c. fresh or canned corn kernels, drained
3 medium potatoes
pinch of cream of tartar
oil, for frying
chili salsa
green pepper rings (optional)

Directions

1

In skillet heat butter.
2

Add onion and garlic; cook over low heat until tender, but not brown.
3

Turn into mixing bowl; cool. Stir in egg yolks, mixing to blend well.
4

Combine flour, salt, pepper and chili powder.
5

Stir into onion mixture.
6

Stir in corn. Peel and grate potatoes; place in cold water for 5 minutes. Squeeze as dry as possible, then drain thoroughly on paper towels. Beat egg whites with cream of tartar until stiff but not dry.
7

Add potatoes to corn mixture; blend well.
8

Fold in egg whites.
9

In skillet heat about 1/4 inch oil.
10

Form batter into 3 inch pancakes. Cook until brown; flip over.