4 Bacon slices; cut crosswise
-into
; 1/2-inch strips
1 Bag frozen corn; thawed,
-drained
; (16-ounce)
1/4 c Water
1/2 c Sliced pimientos; well
-drained
1/2 c Thinly sliced green onions
1/4 c Chopped fresh parsley
1 tb Fresh lemon juice
1 ts Salt
1 ts Sugar
2 ts Dried oregano
1/2 ts Ground cumin
Generous pinch of black
-pepper
1/2 c Whipping cream
3 lg Eggs; separated
1/2 c All purpose flour
1/4 ts Baking powder
Cook bacon in heavy large skillet over medium-high heat until crisp.
Using slotted spoon, transfer to paper towels. Pour all but 1
tablespoon drippings from skillet into small bowl; reserve. Add corn
to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil
until all liquid evaporates, stirring often. Transfer to large bowl;
cool.
Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in
whipping cream and egg yolks, then flour and baking powder. Beat egg
whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites
into batter to lighten. Fold in remaining egg whites.
Heat large skillet over medium heat. Brush with some of reserved bacon
drippings. Working in batches, spoon batter into skillet by 1/4
cupfuls; spread with back of spoon to form 3-inch pancakes. Cook
until golden, about 2 minutes per side, brushing skillet with
drippings as needed. (Can be made 1 day ahead. Cool; cover and chill.
Rewarm on baking sheet in 350F oven until heated through, about 10
minutes.)
Makes about 16 Pancakes.
Yields
1 servings