Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary

total:
30 mins
Servings:
5
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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.

Nutrition Facts

180 calories; protein 7g 14% DV; carbohydrates 21.3g 7% DV; dietary fiber 2.5g 10% DV; sugars 4.9g; fat 8.6g 13% DV; saturated fat 1.4g 7% DV; cholesterol 75.6mg 25% DV; vitamin a iu 488.6IU 10% DV; vitamin c 4.7mg 8% DV; folate 37.9mcg 10% DV; calcium 78.1mg 8% DV; iron 2.5mg 14% DV; magnesium 29.6mg 11% DV; potassium 251mg 7% DV; sodium 329.3mg 13% DV; thiamin 0.1mg 10% DV.
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Reviews (29)

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29 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This is a FANTASTIC recipe. We've made it a few times in the last few weeks - adding sundried tomatoes each time. We made it for our vegan friends and substituted the milk for rice milk - still wonderful. We served each with a dollop of sour cream (not for the vegans of course) and prepared it the same night we made the Pecan encrusted Chicken from Eating Well also - perfect summer dinner! We WILL be making these many many more times. Read More
Rating: 4 stars
07/12/2013
So Yummy I made this with boiled corn cut off the cob and cilantro. It was yummy. Also subbed applesauce for the oil and unsweetened almond milk for the milk and they were moist and perfect. Cooked them on the griddle with some olive oil spray. Entire family gobbled them up especially my one year old. I think he ate three. Ended up with 8 cakes and used the 1/4 cup measure. Pros: Easy Read More
Rating: 5 stars
10/30/2011
These are delightful and bursting with summertime goodness. And easy! I made these to accompany a grilled steak marinated in a balsamic and cherry marinade (receipe also from Eating Well) for a Father's Day dinner. Lovely and easy. Read More
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Rating: 5 stars
10/30/2011
These are really yummy and very easy as other reviewers have said. I added garlic and chives to my basil and I liked it. I could see adding chopped carmelized onion in the future if I were having these as their own meal. The only thing I wondered about was the amount this actually makes. My batter only made 8 cakes and the serving size indicates it would make 10 (5 servings of 2.) No one else mentions this problem so I don't know if it was just me or not. Read More
Rating: 5 stars
10/30/2011
This was amazing but I did make a couple of changes. I used 1 can of drained corn with 1 medium chopped onion and I added some finely chopped fresh garlic (about 1 tbsp). My picky family ate not only seconds but 4th's! I made some grilled salmon with lemon herb sauce and they went perfectly well with it. Read More
Rating: 4 stars
06/07/2012
Yum! I accidentally bought creamed corn but decided to just go with it. The first batch fell apart so I added another 1/4 cup of flour and let me tell you those little cakes were delicious! Read More
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Rating: 4 stars
07/08/2013
Gluten free option I substituted ground oats for the flour. My eating plan doesn't allow flour. I also used egg whites instead of whole eggs and sjmply beat the whites til they had soft peaks and folded them in after combining the dry ingredients & milk. I topped them with a sprinkle of chili powder & tbsp of salsa. Super Yummy! Pros: Easy affordable delicious Read More
Rating: 5 stars
10/30/2011
I added to the recipe half a large shallot and two shakes of red pepper flakes. It was easy to prepare and very tasty! We will be making these again! Read More
Rating: 5 stars
10/30/2011
An easy way to cut corn from the cob is to place the tip of the ear in the hole of a tube baking pan. All the cut off parts go into the pan and then you can scoop them out without any real mess. Read More
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