Calico Corn Pancakes Recipe

• 4 x Bacon slices, cut crosswise into 1/2-inch strips
• 1 bag frzn corn, thawed, liquid removed (16-oz)
• 1/4 c. Water
• 1/2 c. Sliced pimientos, well liquid removed
• 1/2 c. Thinly sliced green onions
• 1/4 c. Minced fresh parsley
• 1 Tbsp. Fresh lemon juice
• 1 tsp Salt
• 1 tsp Sugar
• 2 tsp Dry oregano
• 1/2 tsp Grnd cumin Generous healthy pinch of black pepper
• 1/2 c. Whipping cream
• 3 lrg Large eggs, separated
• 1/2 c. All purpose flour
• 1/4 tsp Baking pwdr

1. Cook bacon in heavy large skillet over medium-high heat till crisp.
2. Using slotted spoon, transfer to paper towels.
3. Pour all but 1 Tbsp.
4. drippings from skillet into small bowl; reserve.
5. Add in corn to skillet; brown well, about 5 min.
6. Add in 1/4 c. water; boil till all liquid evaporates, stirring often.
7. Transfer to large bowl; cold.
8. Mix bacon, pimientos and next 8 ingredients into corn mix.
9. Fold in whipping cream and egg yolks, then flour and baking pwdr.
10. Beat egg whites in medium bowl till stiff but not dry.
11. Stir 1/4 of egg whites into batter to lighten.
12. Mix in remaining egg whites.
13. Heat large skillet over medium heat.
14. Brush with some of reserved bacon drippings.
15. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to create 3-inch pancakes.
16. Cook till golden brown, about 2 min per side, brushing skillet with drippings as needed.
17. (Can be made 1 day ahead.
18. Cold; cover and chill.
19. Rewarm on baking sheet in 350F oven till heated through, about 10 min.)
20. Makes about 16 Pancakes.

bacon, corn, water, pimientos, green onions, fresh parsley, lemon juice, salt, sugar, oregano, cumin generous, whipping cream, eggs, flour, baking pwdr

Taken from cookeatshare.com/recipes/calico-corn-pancakes-97889 (may not work)