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Corn and Basil Pancakes

  • Yield: Approx. 10 cakes
  • Prep Time: 20 hours
  • Cooking Time: 10 hours


  • 1⁄2 cup flour
  • 1⁄2 cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 2 cups fresh corn (about 2 ears) or you can use frozen
  • 1⁄2 cup chopped fresh basil


  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a bowl until smooth.
  2. Stir in corn and basil.
  3. Brush remaining oil in a cast iron pan or skillet heat over medium heat.
  4. Use about 1/4 cup of batter for each pancake – cook until the edges are dry about 2 minutes. Flip and cook until golden brown on the other side 1-3 minutes more.


Submitted by Traci Hegeman – Adams Fairacre Farms, Poughkeepsie


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