Rating: 4.52 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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 test

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; carbohydrates 21.3g; dietary fiber 2.5g; sugars 4.9g; fat 8.6g; saturated fat 1.4g; cholesterol 75.6mg; vitamin a iu 488.6IU; vitamin c 4.7mg; folate 37.9mcg; calcium 78.1mg; iron 2.5mg; magnesium 29.6mg; potassium 251mg; sodium 329.3mg; thiamin 0.1mg.
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