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<blockquote data-quote="moreluck" data-source="post: 754800" data-attributes="member: 1246">Corn &amp; Basil Cakes&nbsp;Ingredients <ul>
<li data-xf-list-type="ul">1/2 cup white whole wheat flour or flour<ul>
<li data-xf-list-type="ul">1/2 cup milk</li>
<li data-xf-list-type="ul">2 eggs</li>
<li data-xf-list-type="ul">2 tablespoons canola oil, divided</li>
<li data-xf-list-type="ul">1/2 teaspoon baking powder</li>
<li data-xf-list-type="ul">1/2 teaspoon salt</li>
<li data-xf-list-type="ul">1/4 teaspoon pepper, freshly ground</li>
<li data-xf-list-type="ul">2 cups corn, fresh or corn, frozen</li>
<li data-xf-list-type="ul">1/2 cup fresh basil, chopped</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.</li>
</ol>Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). &nbsp;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.&nbsp;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.</blockquote>

[QUOTE="moreluck, post: 754800, member: 1246"] Corn & Basil Cakes [B]Ingredients [/B] [LIST] [*]1/2 cup white whole wheat flour or flour [LIST] [*]1/2 cup milk [*]2 eggs [*]2 tablespoons canola oil, divided [*]1/2 teaspoon baking powder [*]1/2 teaspoon salt [*]1/4 teaspoon pepper, freshly ground [*]2 cups corn, fresh or corn, frozen [*]1/2 cup fresh basil, chopped [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. [/LIST]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. [/QUOTE]

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