Blend the cup of buttermilk and corn oil unitedly. Add the cornmeal and
steep it to soften for 15 minutes while you get all the other ingredients
unitedly.

Meanwhile sift the flour with the baking pulverise, baking soda and 1/2
teaspoon of saltiness.

Combine the bell peppercorn, with corn kernels, egg yolks and scallion and
season with freshly ground black peppercorn.

Right before you begin to make the pancakes, combine the buttermilk and
cornmeal mixture with the bell peppercorn, corn and scallion mixture and stir
swell.

Whip the egg whites until stiff but not dry. Preheat the griddle. With a
few swift strokes fold the dry ingredients into the wet ingredients (add
more buttermilk if required) and fold in the egg whites. Drop roughly 1/4 cup
of batter onto the griddle and cook for almost 2 to 3 minutes per english.

Serve with ham steaks.