The last time we were at Trader Joe's, I gave in and bought a basil plant. Our condo has exactly three windows (though they are big windows!), so there were only a few places I could put it. Now it balances on the top of the piano, and I pray that the cat doesn't knock it over. Because there's no better time than summer to have access to fresh basil. And for the price I bought that plant for, I could buy about one small plastic clamshell of basil. However, I don't know if I would have thought to use the basil in a savory corn pancake. But then again, that's why I read cooking magazines. These cooked perfectly, and the crunch and sweetness of the corn went beautifully with the basil. Plus, they're quick. And who doesn't like having pancakes for dinner?
Corn and Basil Cakes
source: Eating Well August 2010
Yields 10 cakes (But I only got 9)
Ingredients
1/2 cup white whole-wheat flour or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tbsp canola oil, divided
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups fresh corn kernels (about 2 large ears)
1/2 cup chopped fresh basil
Preparation
1. Whisk flour, milk, eggs, 1 tbsp oil, baking powder, salt and pepper in a medium bowl until smooth. Fold in corn and basil.
2. Brush a large nonstick skillet or griddle lightly with some of the remaining 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 the heat as necessary to prevent burning.
