Categories: Side Dish, Tex-Mex
Ingredients
- 1 3/4 cups self-rising flour
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 3 large eggs , separated
- 1 cup shredded sharp cheddar cheese
- 2 green onions , chopped
- 1 (11 ounce) can yellow corn with red and green bell peppers , drained
- fresh salsa , for garnish
- chopped green onion , for garnish
Directions
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Add flour to a big bowl; make a well in the center.
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Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
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Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
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Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
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Pour about 1/3 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet; spread each into a 4-inch circle.
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Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 minutes or until done.
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Garnish, if desired.