Texas Pancakes - cooking recipe

Ingredients

2 Tbsp. butter or margarine
3/4 c. chopped onion
1 clove garlic, minced
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. chili powder
3 eggs, separated
3/4 c. fresh or canned corn kernels, drained
3 medium potatoes
pinch of cream of tartar
oil, for frying
chili salsa
green pepper rings (optional)

Preparation

In skillet heat butter.
Add onion and garlic; cook over low heat until tender, but not brown.
Turn into mixing bowl; cool. Stir in egg yolks, mixing to blend well.
Combine flour, salt, pepper and chili powder.
Stir into onion mixture.
Stir in corn. Peel and grate potatoes; place in cold water for 5 minutes. Squeeze as dry as possible, then drain thoroughly on paper towels. Beat egg whites with cream of tartar until stiff but not dry.
Add potatoes to corn mixture; blend well.
Fold in egg whites.
In skillet heat about 1/4 inch oil.
Form batter into 3 inch pancakes. Cook until brown; flip over.