1. Pour corn into a bowl to thaw. Set aside.
2. Beat egg whites into soft peaks and set aside.
3. Blend egg yolks, oil, and buttermilk well.
4. Mix flour, cornmeal, baking soda, baking powder, salt and sugar together until well combined.
5. Combine wet and dry ingredients and add corn and scallions. Gently fold in egg whites. Let stand for 10 minutes before cooking.
6. Heat a small amount of vegetable oil heat in a pan to just above medium. Pour a 1/4 cup of batter per pancake into the pan, cook until you see bubbles along the edges, flip and cook for a minute or two on the other side.

Courtesy Laura Keogh and Ceri Marsh
www.sweetpotatochronicles.com

Photo by Maya Visnyei