Stop by and taste my newest gluten free creation at Comfy Cook.

Join me at My Sweet and Savory where all the baked goods are.

I love corn fritters even though they are fried or maybe because they are fried. Mark Bittman has a recipe for what is now my favorite corn fritter recipe. To continue, in this month’s theme, of pancakes, I am going to share his recipe with you.

Every corn fritter, I have made has had sugar in it and even when it is not called for, I add a little but not with this recipe. If I am going to follow a Bittman recipe, I will try to stay as true, as I can. (It did not need the sugar)

I think, what made this so good, is that the eggs are separated and it has some heat to it.

I guess, every recipe has a story, and this is no different. I had cooked two batches of the pancakes and was happy with that extra height, coming from the beaten egg whites. It is important to be gentle with this batter so as not to lose this. My hubby, who is one of those men, who always helps, when necessary. He will throw a wash in the washing machine, do dishes, vacuum. He is great. Sometimes, he helps when I don’t want him to and that is what happened.

I had a cake in the oven, at the same time, I was making the pancakes and I muttered something like, “I have to take the cake out.” Harmless, one would think. He asked if he could get the cake for me and I said, no because I wanted to check it for doneness. Then, he offered to make some more pancakes and I said that he did not know how to do it and went to get the cake. When I stood up, there he was, beating the mixture in the bowl with a joy, you would not believe – you know that batter that should be gently handled.

Bottom line – Maybe it does not have to be handled so gently or maybe, I screeched early enough to save it but the pancakes turned out fine.

Thai Style Corn Pancakes (ever so slightly adapted)

2 eggs, separated

1/2 teaspoon salt

1 chopped scallion

1/2 teaspoon hot paprika

2 cups frozen corn

1 tablespoon soy sauce

1/4 cup all-purpose flour (I used gluten free rice flour mix)

3 to 4 tablespoons canola oil, as needed

Mix everything together and season well with salt and pepper.

Beat the egg whites in a different bowl until they are stiff and form peaks.

Slowly and gently fold the egg whites into the corn mixture. You want the whites to be loosely folded in with the rest of the ingredients so they do not lose any of their airiness.

Heat the oil in a large skillet over medium-high heat. When the butter or oil is hot, spoon in pancake-sized dollops into the pan, around 4 to 6 at a time. (I got six in my electric fry pan, each time and made one jumbo one, for the fun of it. These would make great crepes. I will have to try making them.)

Cook each pancake until they are nicely browned on one side, around 3 to 5 minutes, and then turn and brown on the other side. Add additional oil as needed in between each batch until you have cooked all of your corn mixture.

Drain on paper towels.

I would serve these plain although Bittman gives choices of sauces or just a squirt of lime. I would also add some more heat, whether it be additional hot paprika or chili powder of cayenne.