- 1 1/2 cups fresh, canned or thawed frozen corn kernels (I used frozen)
- 3 large egg whites
- 1/3 cup soft tofu (I only had firm, but it worked fine,with soft the pancakes might be a tad thinner)
- 1/4 cup unbleached all-purpose flour
- 1 Tablespoon chopped parsley
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Set aside 1/2 cup corn kernels.
In a food processor or blender, blend remaining 1 cup corn with 1 egg white, tofu, flour, parsley, baking powder, salt and pepper until smooth, stopping once to scrape down the sides of the container. Transfer mixture to a bowl and stir in reserved whole corn.
In another bowl, beat the remaining 2 egg whites to soft, moist peaks that droop slightly when the beater is lifted. Scoop the egg whites onto the corn batter and fold them in gently with a rubber spatula.
Preheat oven to low.
Spray a nonstick skillet lightly with nonstick spray and place over moderate heat. When the skillet is hot enough to make the batter sizzle, make pancakes, using 1/4 cup batter per cake. Cook until browned on the bottom, 2-3 minutes, then turn and cook until cakes are golden brown on the other side, about 2 more minutes. Transfer to a platter and keep warm in oven. Continue until all batter is used.
Note says to serve them with Swiss Chard with Roasted Onions (another one of the recipes) or with a favorite salsa or a little fat-free chutney or maple syrup.