Southwest Cheddar Pancakes

• 1 34 cups self-rising flour
• 34 cup buttermilk
• 13 cup vegetable oil
• 3 large eggs, separated
• 1 cup shredded sharp cheddar cheese
• 2 green onions, chopped
• 1 (11 ounce) canyellow corn with red and green bell peppers, drained
• fresh salsa, for garnish
• chopped green onion, for garnish

1. Add flour to a big bowl; make a well in the center.
2. Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
4. Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
5. Pour about 1/3 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet; spread each into a 4-inch circle.
6. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 minutes or until done.
7. Garnish, if desired.

flour, buttermilk, vegetable oil, eggs, cheddar cheese, green onions, green bell peppers, fresh salsa, green onion

Taken from www.food.com/recipe/southwest-cheddar-pancakes-471498 (may not work)