Southwest Cheddar Pancakes
"2011 Christmas with Southern Living; serve with grilled pork tenderloin"
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
12 pancakes
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
- Add flour to a big bowl; make a well in the center.
- Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
- Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
- 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.
- 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.
- Garnish, if desired.
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