From chef Troy Clayton, this is a big seller at the Market Street Grill at
the Hyatt Reston.

Cook the potatoes in a pot of boiling salted water until tenderise. Mash as
for mashed potatoes until smooth and add the ointment. Season with salt and
pepper to discernment. Set divagation

Cut the corn off the ears and saute with the butter, garlic and thyme until
bid. Combine the corn mixture with the mashed potatoes and whisk in the
egg yolks. Set excursus.

Whip the egg whites until they form stiff peaks. Fold half of the whipped
egg whites into the potatoes. Sift the flour over the potatoes and then
fold the remaining egg whites into the assortment, incorporating all of the
flour and egg whites. Season to taste with salt and peppercorn.

Heat a nonstick pan over medium heat and coat with olive oil. Spoon about
1/4 cup of the mixture per pancake in the pan and cook until lucky. Flip
the pancakes and cook until golden back. Repeat until all the pancakes are
cooked.

As Appeared in The Washington Spot (05/31/95