Set away 1/2 cup corn kernels. In a food processor or liquidiser, blend
unexpended 1 cup corn with 1 egg whiteness, tofu, flour, parsley, baking powerfulness,
salt and pepper until smoothen, stopping once to scrape down the sides of the
container. (This mixture was too thick for my liquidiser, so I added a couple
of tablespoons of rice milk until it began to go.) Transfer mixture to a
bowl and stir in reserved whole maize.

In another trough, beat the unexpended 2 egg whites to subdued, moist peaks that
droop slightly when the beater is upraised (just a couple of proceedings). Scoop
the egg whites onto the corn batter and fold them in gently with a rubber
spatula.

Preheat oven to low. Spray a nonstick skillet lightly with a nonstick spray
and place over moderate oestrus. When the skillet is hot enough to make the
batter sizzle, make pancakes, victimization 1/4 cup batter per patty. Cook until
browned on the freighter, 2-3 proceedings, then turn and cook until cakes are
golden brown on the other face, most 2 more proceedings. Transfer to a platter
and keep warm in oven. Continue until all batter is used.

Serving sizing: 3 three-inch pancakes

I made these a long time ago and can't remember how many I got from the
recipe...but it was more then one... so the counts will be lower the I
state hither.