Corn Pancakes

Ingredients
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup corn kernels, fresh, frozen, or canned and drained
1 tablespoon grated onion
Freshly ground black pepper
1 cup buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream and 2 ounces golden or black caviar, optional.

Steps
1. Heat griddle. Stir cornmeal, flour, baking soda and salt together in a medium bowl. Add corn, onion and a grinding of pepper; stir to coat.

2. Whisk together buttermilk, egg yolks and 2 tablespoons butter. In a separate bowl, whip egg whites until they form soft peaks.

3. Stir buttermilk mixture into dry ingredients until just blended. Add beaten egg whites, and gently fold in.

4. Lightly grease the heated griddle. Pour a scant 1/4 cup batter onto griddle for each pancake. On medium-low heat, cook until tops have small bubbles, bottoms are lightly browned and edges are beginning to set. Carefully turn and brown other side. Brush with melted butter.
5. Serve with sour cream and caviar, if desired. Yield: About 24 small pancakes.

Adapted from "Pancakes A to Z" by Marie Simmons
RU