In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks blend in milk and butter. Add to dry ingredients stir until just mixed (batter may be slightly lumpy). Stir in the corn, green onions, red pepper and green chilies set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into batter. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
© Copyright Reiman Publications, 1993-1997
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