Corn & Basil Cakes

Ingredients
1/2 cup white whole-wheat flour or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears) or frozen
1/2 cup chopped fresh basil

Preparation
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
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.

Nutrition: Per serving : 180 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 86 mg Cholesterol; 21 g Carbohydrates; 7 g Protein; 2 g Fiber; 329 mg Sodium; 250 mg Potassium

ETA: Recipe makes 10, serving size is 2 pancakes. I only ate one which was plenty, so 90 calories each.

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~Source: Eating Well

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Patti’s Notes: I cut the oil in half by using the tablespoon as recommended in the batter but used Pam instead of oil in the pan. I used AP flour, fresh corn and instead of low fat milk I used unsweetened almond milk to almost the ½ cup mark and topped it off with a splash of cream to add a little fat back in. I would not recommend using dried basil. The fresh basil really made the cakes special with that pop of flavor. When I read the recipe I thought they might need some type of sauce but they didn’t need anything at all. They were nice and moist and had an interesting texture with the crunch of the corn and great flavor from the basil. Paul said “don’t lose this recipe”.

Serving suggestion was steak or BBQ chicken. I made steak but I think these would also go great with pork chops.

Easy Meter: I’d say bordering intermediate because of removing the fresh corn from the cob but would bump it down to average if you used frozen corn. There is also that turning before burning but not before the batter is cooked thing that comes into play.