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1
In a heavy skillet, melt 1 tablespoon of the butter over medium-high heat.
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2
Add the corn and cook, stirring, for 2 minutes.
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3
Add the onions, pecans and salt, and cook, stirring, for 2 minutes.
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4
Remove from the heat and let cool.
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5
Heat a large, heavy skillet over medium-high heat.
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6
In a large bowl stir together the rice, buttermilk, melted butter and Essence.
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7
Fold in the cooled corn mixture.
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8
In the bowl of an electric mixer, beat the yolks at medium speed until thickened, about 4 minutes.
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9
Blend in the flour, then stir into the rice mixture.
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10
In a separate bowl beat the egg whites until they hold medium-stiff peaks, about 3 minutes.
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11
Fold the whites into the rice mixture, being careful not to deflate.
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12
Grease the skillet with 2 tablespoons of oil, then drop 2 tablespoons of batter onto the skillet for each pancake.
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13
Cook until just golden brown on the bottom and bubbles form on the surface of the top, about 2 minutes.
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14
Flip the cakes and cook until just brown on the other side, about 1 minute.
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15
Remove from the pan and serve hot as an accompaniment to grilled or roasted meats or chicken.
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16
Combine all ingredients thoroughly and store in an airtight jar or container.
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17
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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18
Published by William and Morrow, 1993.
