Directions

1. Separate egg whites and yolks into two large bowls. Place the bowl with egg whites in the freezer for 15 minutes.
2. Remove corn kernels from the cob. Transfer half of the corn and milk to a blender or food processor and pulse for 1 minute to create a corn purée.
3. Gently whisk the egg yolks. Add corn purée, flour and selected Dole purée chips flavor. Whisk until combined.
4. Beat the egg whites with a stand mixer or hand mixer on high speed for 1 minute. Add sugar and lemon juice. Continue beating until egg whites become glossier and firmer (about 4 minutes total).
5. Carefully fold one-third of the egg whites into the egg yolk mixture. Then, gently fold the egg yolk mixture into the remaining egg whites.
6. Heat a large non-stick skillet or griddle on low heat. Using a ladle, scoop the batter onto the pan, keeping it up high. Cover the pan and cook for 3-5 minutes.
7. Gently flip the pancakes and cook for another 3-5 minutes. Transfer to a plate, top with butter, dust with powdered sugar, and drizzle with honey or maple syrup.