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Corn and Basil Pancakes

 
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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

servings

Prep

10

min

Cook

15

min

Ready

28

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup whole-wheat flour
or white flour
½ cup milk, low-fat
2 large eggs
2 tablespoons canola oil
divided
½ teaspoon baking powder
½ teaspoon salt
or to taste
¼ teaspoon black pepper
or to taste
*
2 cups corn
fresh, about 2 large ears, or frozen
½ cup basil
freshly chopped
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 17842% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 285mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 14g
Vitamin A 5% Vitamin C 7%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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