In a large bowl, add the self-rising flour and create a well in the center.

In a separate bowl, whisk together the buttermilk, vegetable oil, and egg yolks.

Pour the wet ingredients into the well of the dry ingredients and stir until just moistened.

In another clean bowl, use an electric mixer to beat the egg whites at high speed until stiff peaks form.

Gently fold the beaten egg whites into the pancake batter.

Add the shredded cheddar cheese, chopped green onions, and drained corn to the batter. Stir until just combined; the batter will be thick.

Heat a lightly greased griddle or large nonstick skillet over medium heat.

Pour about 1/3 cup of batter for each pancake onto the hot griddle, spreading each into a 4-inch circle.

Cook the pancakes for 3-4 minutes, or until the tops are covered with bubbles and the edges appear dry and cooked.

Flip the pancakes and cook the other side for 2 minutes, or until golden brown and cooked through.

Serve the pancakes garnished with fresh salsa and chopped green onion, if desired.