1 C. flour

¾ C. cornmeal

1 scant T. baking powder

½ tsp. soda

1 T. sugar

¼ tsp. cayenne

½ tsp. pepper

½ tsp. kosher salt

2 large eggs, separated

6 T. butter, melted

1½ C. buttermilk

1 C. finely diced Maui sweet onion

1 C. corn kernels

¼ C. minced scallions

2 T. finely diced bell pepper

1 T. minced fresh cilantro

1 T. minced chives

 

Combine first 8 dry ingredients. Beat egg yolks slightly and stir in with butter and next 7 ingredients. Beat egg whites to form soft peaks; fold in. Drop 1/3 C. batter on oiled skillet to make 3-inch cakes. Cook until bubbles form on top; turn like pancakes. Serve hot.