Corn and Basil Pancakes

Name: Corn and Basil Pancakes
Ingredients: 1/2 cup whole wheat flour or white flour; 1/2 cup milk, low-fat; 2 large eggs; 2 tablespoons canola oil divided; 1/2 teaspoon baking powder; 1/2 teaspoon salt or to taste; 1/4 teaspoon black pepper or to taste; 2 cups corn fresh, about 2 large ears, or frozen; 1/2 cup basil freshly chopped

9 ingredients

9 steps

Ingredients

1/2 cup whole wheat flour or white flour
1/2 cup milk, low-fat
2 large eggs
2 tablespoons canola oil divided
1/2 teaspoon baking powder
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
2 cups corn fresh, about 2 large ears, or frozen
1/2 cup basil freshly chopped

Directions

1

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.
2

Stir in corn and basil.
3

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).
4

Cook 4 pancakes at a time, using about 1/4 cup batter for each pancake, making them about 3 inches wide.
5

Cook until the edges are dry, about 2 minutes.
6

Flip and cook until golden brown on the other side, 2 to 3 minutes more.
7

Repeat with the remaining oil and batter, making 10 cakes total.
8

Reduce the heat as necessary to prevent burning.
9

Serve warm with sour cream or salsa.