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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.













Trans-fat Free, Good source of fiber


118 ml whole-wheat flour
or white flour
118 ml milk, low-fat
2 large eggs
30 ml canola oil
2.5 ml baking powder
2.5 ml salt
or to taste
1.3 ml black pepper
or to taste
473 ml corn
fresh, about 2 large ears, or frozen
118 ml basil
freshly chopped


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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