serve as side dish.......slather the top with butter and enjoy!!
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (658g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1040 | ||
Calories from Fat: 476 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.9g | 71 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 849.2mg | 261 % | |
Sodium 374.6mg | 13 % | |
Potassium 1265.2mg | 33 % | |
Total Carbohydrate 107.4g | 32 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 97.5g | ||
Protein 43.4g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1040
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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