Corn and Basil Pancakes
528
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.
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.
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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?
