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.
Noble Pig
yummy. i'll have to try this one out :)
ReplyDeleteps. i love the pioneer woman. do you have her cook book? i want to get it.
ReplyDeletei'm making these and chicken marinaded in raspberry vinaigrette for dinner tomorrow.. i'll let you know how it goes :)
ReplyDeleteand i didnt know she had a cookbook?! i want it!! i freaking love that site i could sit on it for hours haha
that sounds so good. is the chicken recipe the one from the south beach diet cook book? definitely let me know how it goes, cause that sounds delicious.
ReplyDeletei made ginger balsamic mahi mahi last night and i really loved it. i'll post the recipe :)
yeah i just found that out recently. i'm going to get it cause i love her. and it's the same as the site with the pictures and her comments and all that. me too haha there are so many things i want to make on her website..