Heat the oil in a medium skillet over medium heat. Add the white scallion parts and the corn, and saute for a few minutes until tender. Let cool slightly.
In a large bowl, combine the sauteed scallion and corn with the green scallion, cilantro, egg yolk, half and half, cheeses, flour, baking powder and salt.
Place the egg white in a medium bowl with a pinch of salt and whip until firm peaks form. Gently fold the whipped whites into the batter.
Heat a large skillet over medium heat and coat with a film of vegetable oil. Drop 1/4 cup portions of batter into the pan, and cook until browned on the bottom, 2-3 minutes. Flip and cook on the second side, 2-3 minutes longer.
Serve the pancakes with salsa, tomatoes, sour cream and scallions.
Adapted from Everyday Greens.Other cheeses could stand in for the chèvre and cheddar; queso fresco and jack, or smoked gouda, for instance. The herb component could similarly go in any direction, such as basil, chives, or parsley. Or perhaps a sweet version with ricotta, no herbs or scallions, and topped with berries or sauteed plums, crème fraîche and honey, would be nice.Feel free to double the recipe to feed a crowd, or hoard extras.Nutritional values are based on one of two servings.