Texas Pancakes

• 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)

1. In skillet heat butter.
2. Add onion and garlic; cook over low heat until tender, but not brown.
3. Turn into mixing bowl; cool. Stir in egg yolks, mixing to blend well.
4. Combine flour, salt, pepper and chili powder.
5. Stir into onion mixture.
6. 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.
7. Add potatoes to corn mixture; blend well.
8. Fold in egg whites.
9. In skillet heat about 1/4 inch oil.
10. Form batter into 3 inch pancakes. Cook until brown; flip over.

butter, onion, clove garlic, flour, salt, pepper, chili powder, eggs, corn kernels, potatoes, cream of tartar, oil, chili salsa, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690997 (may not work)