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Corn & Basil Pancakes

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Corn and Basil Pancakes

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

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

Amount Measure Ingredient Features
118 ml whole-wheat flour
or white flour
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118 ml milk, low-fat
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2 large eggs
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3E+1 ml canola oil
divided
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2.5 ml baking powder
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2.5 ml salt
or to taste
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1.3 ml black pepper
or to taste
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473 ml corn
fresh, about 2 large ears, or frozen
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118 ml basil
freshly chopped
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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 Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 17842% 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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