“When I was a kid, corn was often served with the turkey dinner in our house,” says Jim Fobel, cookbook author. “Even though corn season was over, my mom thought that it seemed appropriate for the meal. Here, I’ve used corn to make little pancakes. The good news is that they can be made a day ahead and then rewarmed in the oven just before serving.”

Makes about 16 Pancakes.

INGREDIENTS

  • 4bacon slices, cut crosswise into1/2-inch strips
  • 116-ounce bag frozen corn, thawed, drained1/4cup water
  • 1/2cup sliced pimientos, well drained
  • 1/2cup thinly sliced green onions
  • 1/4cup chopped fresh parsley
  • 1tablespoon fresh lemon juice
  • 1teaspoon salt
  • 1teaspoon sugar
  • 2teaspoon dried oregano
  • 1/2teaspoon ground cumin
  • generous pinch of black pepper
  • 1/2cup whipping cream
  • 3large eggs, separated
  • 1/2cup all purpose flour
  • 1/4teaspoon baking powder

    DIRECTIONS

    Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
    Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
    Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)