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Corn & Basil Cakes
EatingWell Test Kitchen
“Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.”
½ cup white whole-wheat flour (see Note) or all-purpose flour
½ cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
½ cup chopped fresh basil
1Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2Brush 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 ¼ 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.
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.