Ingredients

2 1/2 cups fresh corn

2 eggs separated

3 tbls rice flour

1/4 tsp finely ground pepper

1/2 tsp dill weed

1 tbls oil

Preparation

  1. Add four, pepper and dill weed to the fresh corn and mix well
  2. Beat yolks until light yellow; blend with corn kernal mixture.
  3. Whip the egg whites until stiff but not dry, fold into the corn mixture.
  4. Cook like pancakes on a well-oiled griddle until light brown and fluffy, turning once.