Recipe of the Week – Corn and Basil Pancakes

Corn and Basil PancakesMakes: Makes 5 servings, 2 cakes each

Active Time: 30 minutes

Total Time: 30 minutes


  • 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; see Tip) or frozen
  • 1/2 cup chopped fresh basil


  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking power, 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.
  3. Cook until the edges are dry, about two 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 and Notes

Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Nutritional Information

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.