Corn and Basil Pancakes

1. 1

   Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.

2. 2

   Stir in corn and basil.

3. 3

   Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).

4. 4

   Cook 4 pancakes at a time, using about 1/4 cup batter for each pancake, making them about 3 inches wide.

5. 5

   Cook until the edges are dry, about 2 minutes.

6. 6

   Flip and cook until golden brown on the other side, 2 to 3 minutes more.

7. 7

   Repeat with the remaining oil and batter, making 10 cakes total.

8. 8

   Reduce the heat as necessary to prevent burning.

9. 9

   Serve warm with sour cream or salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.