Savory Corn Pancakes

Ingredients:
1/2 cup yellow cornmeal
1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup corn kernels, fresh frozen or canned and drained
1 tablespoon grated onion
Freshly ground black pepper
1 cup buttermilk
Two large eggs, separated
4 tablespoons unsalted butter, melted and cooled (divided)
1-1/2 cups sour cream and 2-ounces golden or black caviar (optional)

Directions:
Preheat griddle.
Stir cornmeal, flour, baking soda and salt together in medium bowl. Add corn, onion and a grinding of pepper; stir to coat.

In separate bowl, whisk together buttermilk, egg yolks and 2-tablespoons butter. In another bowl, whip egg whites until they form soft peaks.

Stir buttermilk mixture into dry ingredients until just blended. Add beaten egg whites and gently fold in.

Lightly grease heated griddle. Pour scant 1/4-cup batter onto griddle for each pancake. Over medium-low heat, cook until tops have small bubbles and bottoms are lightly browned and edges are beginning to set. Carefully turn and brown other side. Brush with melted butter. Serve with sour cream and caviar. If desired.

Recipe makes about 24 small pancakes.