Lauren W's light and fluffy, Cheesy Corn Cakes are loaded with flavor from our Bacon & Jalapeno Sharp Cheddar.
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
1cupfire roasted corn kernelsdrained (canned or frozen)
1 ½cupshredded Old Croc Bacon & Jalapeno Aged Cheddar Cheese
Place the egg whites in a large mixing bowl and whisk until frothy and stiff peaks are just barely forming.
Combine the egg yolks, ricotta cheese, sugar, salt and 2 ounces of the butter in a separate large mixing bowl.
In a medium mixing bowl toss together the flour, baking powder, corn and shredded cheese. Add the mixture to the ricotta mixture and stir until just blended. Do not over-mix. Gently fold in the beaten egg whites.
Heat a large non-stick pan or griddle over medium high heat. Brush lightly with some of the remaining melted butter and ladle about 1/4 cup of the batter onto the hot pan.
Cook for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set.