Sweet Corn Pancakes - cooking recipe

Ingredients

6 eggs, separated
1/4 cup half-and-half
1 tablespoon sour cream
1/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup corn (fresh or frozen corn kernels can be used)
vegetable oil

Preparation

Beat the egg whites until they hold soft peaks when the beaters are lifted up.
In another bowl, combine the egg yolks, half-and-half, and sour cream.
Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.