Corn and Basil Cakes

By Alqualonde

Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.

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

Step 1

Recipe Steps:

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.

Recipe Nutrition:

Per 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.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 1/2 fat
Special Health Consideration(s):

Healthy Weight - Low Sodium - Low Sat Fat - Low Calorie - Diabetes Appropriate - Heart Healthy