July 31, 2010
It’s almost corn season! This means summer is drawing to a close, so while I don’t eagerly look forward to corn season, I do appreciate a nice, sweet cob of corn. This also means that basil is in full abundance, so when I found a recipe for corn and basil pancakes, I thought it was a perfect summer recipe.
However, I was a little disappointed. I used fresh, sweet corn and basil from our balcony garden. What I ended up with was a little lackluster. I found these pancakes to be just all one note, a little corny and very basily, and not much else.
I ended up adding a dab of creme fraiche from les iles de la madeleine that we had brought back, and a healthy sprinkle of salt, and that helped up the flavour a bit, but not enough that I would make these again. They were definitely a bit boring.
Perhaps if I had them alongside some BBQ meats, it would’ve helped. I can imagine these to be a good side dish to serve at any BBQ, but as something that stand alone…not the ideal recipe.
Here it is though, if you think you could up the flavour a bit or if you’re looking for a good BBQ side dish.
Corn and Basil Pancakes
adapted from Eating Well
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 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.