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

1. Add flour to a big bowl; make a well in the center.

2. Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.

3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.

4. Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).

5. 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.

6. 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.

7. Garnish, if desired.

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