2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
1/4 cup cornmeal
1/2 tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
1. In large bowl mix together all ingredients except sour creamand egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flourmixture.
3. Heat large fry pan with some melted butter. Spoon in ballsof the mixture into fry pan. Do not over crowd. Flatten theballs into small pancakes, about 1-2 inches in diameter. Cookeach pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For8 guests, place 5 pancakes on each plate with a large tablespoonful ofsour cream. Garnish with parsley.