Corn and Basil Pancakes
- Yield: Approx. 10 cakes
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
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Ingredients
- 1⁄2 cup Flour
- 1⁄2 cup Low-fat milk
- 2 Large eggs
- 2 tbsp Canola oil, divided
- 1⁄2 tsp Baking powder
- 1⁄2 tsp Salt
- 1⁄2 tsp Pepper
- 2 cups Fresh corn, or you can use frozen
- 1⁄2 cup Fresh basil, chopped
Instructions
- Whisk flour, milk, eggs, 1 tbsp oil, baking powder, salt and pepper in a bowl until smooth.
- Stir in corn and basil.
- Brush remaining oil in a cast iron pan or skillet heat over medium heat.
- 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.
Notes
Submitted by Traci Hegeman
Adams Fairacre Farms, Poughkeepsie