- 4 bacon slices, cut crosswise into 1/2-inch strips
- 1 16-ounce bag frozen corn, thawed, drained
- 1/4 cup water
- 1/2 cup sliced pimientos, well drained
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Generous pinch of black pepper
- 1/2 cup whipping cream
- 3 large eggs, separated
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
- Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
- Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)