Instructions: Beat egg whites till firm.

Combine egg yolks, flour, salt and oregano in medium bowl. Fold in egg whites, chiles, cheddar cheese, Monterey Jack cheese, green onions, celery and bell pepper.

Coat bottom of medium skillet with oil; heat over medium heat until oil is hot.

Drop 1/4 cup batter into skillet; cook until golden brown on bottom. Turn over; cook until underside is golden brown and pancake is cooked through. Serve with sour cream; if desired.

This recipe yields 8 servings.

Description: "Looking for a different accompaniment for your next meal? These Mexican style pancakes go with almost any entree. Or serve a short stack with sour cream for a light lunch."

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