1/2 cup white whole-wheat flour or all-purpose flour
1/2 cup low-fat milk
2 large eggs
1 Tblsp canola oil, divided
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups fresh or frozen corn kernels, about 2 large ears
1/2 cup fresh basil, chopped
Instructions
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 of 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 heat as necessary to prevent burning.
Serving
Suggestions
Calories - 180, Fat - 9g, Carohydrates - 21g, Protein - 7g, Yeild- 5 Servings, Serving Size- 2 cakes each
Originally Submitted
5/15/2014
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