Instructions: The Hyatt Reston.

Cook the potatoes in a pot of boiling salted water until tender. Mash as for mashed potatoes until smooth and add the cream. Season with salt and pepper to taste. Set aside

Cut the corn off the ears and saute with the butter, garlic and thyme until tender. Combine the corn mixture with the mashed potatoes and whisk in the egg yolks. Set aside.

Whip the egg whites until they form stiff peaks. Fold half of the whipped egg whites into the potatoes. Sift the flour over the potatoes and then fold the remaining egg whites into the mixture, incorporating all of the flour and egg whites. Season to taste with salt and pepper.

Heat a nonstick pan over medium heat and coat with olive oil. Spoon about 1/4 cup of the mixture per pancake in the pan and cook until golden. Flip the pancakes and cook until golden again. Repeat until all the pancakes are cooked.

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