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20 minute dinner recipes

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Corn & Basil Cakes

http://www.eatingwell.com/recipes/corn_basil_cakes.html

From EatingWell:  July/August 2010

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

Ingredients

Preparation

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

Nutrition

Per serving : 180 Calories; 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