Corn and Red Pepper Pancakes
 
2 cup  fresh corn kernels (about 2 lg. ears) or 2 cup frozen corn kernels,
  defrosted
1   egg yolk
1/4 cup  cornmeal
1/4 cup  flour
1 tsp  fresh thyme or 1/4 tsp. dried thyme leaves
1/2 tsp  salt
  freshly ground black pepper
1   red pepper, seeded, de-ribbed and finely chopped (about 1 cup.)
4   egg whites
8 tsp  virgin olive oil
 
chop 1 cup of the corn finely, by hand or in a blender. place in a large 
bowl. add the egg yolk, cornmeal, flour, thyme, salt, and pepper to the 
bowl and stir well. add the red pepper and the remaining 1 cup of corn 
kernels, and mix to incorporate them. set aside. in another bowl, beat 
the 
egg whites until soft peaks form. fold half of the egg whites into the 
corn-and-red-pepper mixture, and blend well. then carefully fold in the 
remaining egg whites; the whites should not be completely incorporated. 
heat a large, heavy-bottomed skillet (preferably one with a non-stick 
surface) over medium heat. put 2 teaspoons of the oil in the skillet. 
when 
the oil is hot, drop tablespoons of the corn-and-red-pepper mixture into 
the 
skillet, taking care not to let the edges touch. cook until the bottom 
side 
of each pancake is golden brown, about 3 minutes. turn the pancakes 
carefully and cook them until the other side browns, about 3 minutes more. 
remove the finished pancakes from the skillet and keep them warm. repeat 
the process, using 2 teaspoons of the oil each time, until all of the 
batter 
is gone. serve immediately. 
 
 
 
-- 
(ID: 4660) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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