These turned out really great. Sweet and juicy explosions of corn along. The basil really makes this recipe shine. Nice light, clean and crisp taste, perfectly seasoned and it’s quick and easy to make.
YIELD
5 servingsPREP
10 minCOOK
15 minREADY
28 minIngredients
Directions
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).
Cook 4 pancakes at a time, using about ¼ cup batter for each pancake, making them about 3 inches wide.
Cook until the edges are dry, about 2 minutes.
Flip and cook until golden brown on the other side, 2 to 3 minutes more.
Repeat with the remaining oil and batter, making 10 cakes total.
Reduce the heat as necessary to prevent burning.
Serve warm with sour cream or salsa.
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