Sunday, September 21, 2014
corn and basil cakes
Corn and Basil CakesAdapted from Eating Well
1/2 cup all-purpose flour
1/2 cup whole 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 (thawed)
1/2 cup chopped basil
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 nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. 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 remaining oil and batter, making ten cakes total. Reduce the heat as necessary to prevent burning.
1/2 cup all-purpose flour
1/2 cup whole 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 (thawed)
1/2 cup chopped basil
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 nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. 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 remaining oil and batter, making ten cakes total. Reduce the heat as necessary to prevent burning.
# posted by Chelsea @ 2:07 PM 
