Corn Kernels, Potato Pancakes
From: Vicky, Ontario, Canada
Comments: Preparation time: 15 minutes
Cooking time: 6 to 7 minutes per batch + 10 minutes for potatoes
These really light pancakes are addictive; they are perfect to serve along with cooked bacon slices and sausages; great 'vegetable' to serve along with roast chicken.
If you have any leftover mashed potatoes in your refrigerator, substitute 2 cups [500 mL] mashed potatoes to baking potato mixture.
Servings: 16 [3-inch / 8-cm] pancakes
  • 2 [about 1 pound / 454 g] baking potatoes
  • Boiling salted water
  • 1 [14-ounce / 398-mL] can corn kernels, drained
  • 3 egg yolks
  • 1/4 cup [60 mL] sour cream
  • 1 tablespoon [8.75 g] flour
  • 1/2 teaspoon [2.5 mL] pepper
  • 1/4 teaspoon [1 mL] salt
  • 1/4 teaspoon [1 mL] baking powder
  • 3 egg whites
  • 2 tablespoons [30 mL] vegetable oil [approximately]
  • Peel and cut potatoes into small pieces.
  • Cook potato pieces into salted boiling water, over medium-high heat, for about 10 minutes, until really tender; drain well.
  • Transfer drained potatoes into a medium-size bowl.
  • Roughly mash potatoes; using an electric mixer, beat potatoes until smooth.
  • Stir in drained corn kernels, egg yolks, sour cream, flour, pepper, salt and baking powder.
  • Into a separate bowl, using clean beaters, beat egg whites until stiff; gently fold into potato mixture, until well combined.
  • Heat vegetable oil into a skillet, over medium-high heat.
  • Drop heaping tablespoonfuls [15 mL] mixture into skillet, well apart.
  • Cook for 3 to 4 minutes, until bubbles appear on surface.
  • Turn pancakes; cook for 3 minutes more, until well browned.
  • Repeat with remaining batter, adding more vegetable oil if necessary.
  • Serve at once.