Corn & Basil Cakes
Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.
Makes 5 servings, 2 cakes each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients * 1/2 cup white whole-wheat flour (see Note) 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; see Tip) or frozen
* 1/2 cup chopped fresh basil
Preparation 1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2. 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 & Notes * 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.
NutritionPer serving: 180 calories; 9 g fat (1 g sat, 5 g mono); 86 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 329 mg sodium; 250 mg potassium.
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 1/2 fat
