Tuesday, April 2, 2013

Corn And Basil Pancakes

I took a nice couple days off.  After everyone here at home has been sick with one thing or another, I needed a 'me' day.  Fortunately it happened on April Fools Day so I was spared the usual jokes and pranks that occur on such a day.  

But enough about me! Lets talk about these wonderful corn and basil pancakes.  These are the perfect savory breakfast or they make a fantastic dinner.  The other day we had breakfast all day.  Meaning, each meal had a 'breakfasty' feel to it.  We ended with these pancakes.  And might I say wow?  You'll love the flavors this meal brings to the table.
































Corn And Basil Pancakes

Adapted loosely from a recipe found on Eating Well
Servings: About 12 pancakes
Total Time: 30 minutes


Ingredients You'll Need:


  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 large eggs
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups fresh corn kernels (frozen works too)
  • 1 Tablespoon basil basil
  • 1 lb pork sausage
  • 1 teaspoon oil (for skillet)
  • Your favorite pancake syrup


Instructions:

  • In a nonstick skillet, cook the sausage until no longer pink.  Set aside.
  • Whisk flour, milk, eggs, oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil, and sausage.
  • Brush a large nonstick skillet lightly with oil; heat over medium heat until hot (but not smoking). Using about 1/4 cup batter for each, making them about 5 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 12 cakes total. Reduce the heat as necessary to prevent burning.
  • Serve with a side of pancake syrup or pour over the top.  



I just love these pancakes! They are just so darn good.  Try them and I'm sure you'll love them too!

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