Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.
Makes 5 servings, 2 cakes each
Active Time: 30 minutes |
Total Time: 30 minutes
1/2 cup white whole-wheat flour (see Note) or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
1/2 cup chopped fresh basil
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 cakes at a time, using about 1/4 cup batter for each, 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, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Per serving :
9 g Fat;
1 g Sat;
5 g Mono;
86 mg Cholesterol;
21 g Carbohydrates;
7 g Protein;
2 g Fiber;
329 mg Sodium;
250 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 1/2 fat
Tips & Notes
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.