Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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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; 8.6 g total fat; 1.4 g saturated fat; 76 mg cholesterol; 329 mg sodium. 251 mg potassium; 21.3 g carbohydrates; 2.5 g fiber; 5 g sugar; 7 g protein; 489 IU vitamin a iu; 5 mg vitamin c; 38 mcg folate; 78 mg calcium; 2 mg iron; 30 mg magnesium;

Reviews (29)

Read More Reviews
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
09/16/2018
Really good. I added about 1/2 cup of cornmeal. It looked really watery but cooked up fine. Read More
Rating: 5 stars
06/15/2014
I was very surprised at the flavor! I used frozen corn kernels and it was great. Did not thaw just put them in. Next time I will some paprika for a little color and Cayenne pepper for some heat! Pros: NULL Cons: NULL Read More
Rating: 3 stars
09/08/2013
Stretch your meal! I had some fresh basil and didn't know what to do. I had stewed some tomatoes red peppers onion and added elbow pasta and ground turkey to it. I made the Corn and Basil cakes to go with it and it was really pretty good. I would cut back on the basil because it was a little strong. My husband put hot sauce on the cakes and REALLY liked it. Pros: Easy and flavorful. Husband liked it! Cons: Basil was strong Read More
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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: 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: 2 stars
09/17/2012
OK tasting but needs more...something We used basil from our garden frozen corn and all-purpose flour. Wheat flour might add more texture so I will try that next time. Otherwise I'm surprised at the consistently high ratings. They tasted fine--even a little sweet--but they needed more oomph in my opinion with the texture and flavor seeming to only have one note each. So taking cues from other reviewers I'll likely try adding sundried tomatoes a little garlic or roasting the corn ahead of time. I can see where any of those would deepen and layer the flavoring more. It is a wonderfully easy recipe and I'm excited about having it as a starting point but perhaps my expectations were too high for the unaltered recipe. Pros: Super-easy savory good starting point Cons: Tasted like breakfast pancakes with basil texture fell flat Read More
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Rating: 4 stars
09/09/2012
Very Versatile I used this recipe as a template. I replaced the flour w/a healthy pancake mix. Swapped the basil for spinach. Added garlic and a few other spices. The result? Yummy! I can also see replacing the corn/spinach with broccoli or even zucchini. The possibles are endless. Read More
Rating: 2 stars
07/24/2012
I have alot of sweet corn on hand and found this recipe to try. I made as is it seemed to be a bit over powering of basil and I love basil. I would make these again. Guess its just getting use to the different flavor. My recipe made 10 cakes. I will make more and freeze them. I have several other recipes that I found and want to try those as well. 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
Rating: 5 stars
10/30/2011
I made these to go along with grilled chicken and fresh steamed broccoli. The recipe was a snap and actually fun to make. The corn and basil cakes were a nice break from the usual. My husband raved about them I'll be lucky to have some left to take to work tomorrow! 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
Rating: 5 stars
10/30/2011
My sister made these on Tuesday. She used less basil than called for. Still chock full of flavor and bursting with "summertime." We devoured them over two meals the same day (they reheated perfectly in the toaster oven) and she's going to make a double batch tomorrow. Absolutely a keeper. Read More
Rating: 5 stars
10/30/2011
Love these. So easy to make. I made them tonight and am happy to know they reheat well in the toaster. 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: 5 stars
10/30/2011
We love these cakes and recommend that they be made exactly as the recipe directs. We've served them as a main course with side dishes of steamed snap peas and sliced tomato. Read More
Rating: 5 stars
10/30/2011
These made a complete dinner for my family paired with a salad. A great way to use up an over-abundance of garden basil. I did add some garlic chives and onions to the recipe just because I had them in the house. Wish I had doubled the recipe! Read More
Rating: 5 stars
10/30/2011
These were sooo good. I served them to my elderly parents who were surprised that I was serving pancakes for dinner. Mom liked them with a dollop of low fat sour cream. Terrific and will make them 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
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
these totally rock! simple delish and different! I also doubled the recipe and served as a main dish with a simple garden salad. what a great change and a light-fun summertime dinner! it made all of us very:)! Read More
Rating: 5 stars
10/30/2011
used really fresh corn heaps of fresh basil and still found these to be only "good". liked the break from the usual but wondering if it needs a little something to really play it all up a bit.... will try again. Read More
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
My basil was a little scorched so I added a teaspoon or so of pesto with the fresh basil - amazing! We served these with sliced garden tomatoes and grilled steak but I cant wait to serve them for breakfast with some bacon and eggs on top! Read More
Rating: 5 stars
10/30/2011
Finally had a chance to try these last week and all enjoyed them very much. I can see that the recipe would lend itself to many variations (cilantro to go w/ a southwestern meal perhaps?). Since someone asked I ended up with 12 cakes so I guess mine were a little undersized. The leftovers were just as good reheated. I wonder how well they would freeze? I served them as a side dish. Next time I am thinking of serving them with EW Flank Steak with Coffee-Peppercorn marinade or grilled salmon. Read More
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: 5 stars
10/30/2011
Very good! Basil and corn compliment each other nicely. I used just plain whole wheat flour and it turned out great. Read More
Rating: 5 stars
10/30/2011
I made these with roasted corn (just grilled on the George Foreman and cut off the cob) and purple basil with a little sour cream on the side. So good and super easy. Read More
Rating: 3 stars
10/29/2011
Very tasty!! My room mate and I made these and loved them! We only used about half of the recommended amount of basil and it was still a bit much for us we'll probably use less next time but we still enjoyed them immensely! I will definitely make them again! Pros: Easy to make Read More
Rating: 5 stars
10/29/2011
Soooo yummy! This is super simple and quick to make. It is very delicious too. I think I am gonna make a big batch and freeze. Read More