Easy Healthy Breakfast Recipe: Corn and Basil Pancakes

Corn and Basil PancakesCorn and basil add a pleasing texture, pleasing aroma and remarkable flavor to breakfast pancakes easy healthy recipes turning a regular day into something extraordinary. Instead of the usual banana or blueberry pancakes why not try something different by making these corn and basil pancakes? These also add a splash of color and fun to the breakfast table. Enjoy this with honey or maple syrup drizzled over the top. These are also delicious with ham, bacon or sausages meat recipes.

To make light and fluffy pancakes with a lot of air in them, use a large whisk for mixing the ingredients. The corn and basil also contributes to the development of air pockets in the pancakes. The right consistency of pancake batter should be a bit lumpy. Do not over mix the batter or this will result in dry pancakes. Using a large whisk will allow more air to be whipped into the batter and will make softer pancakes when cooked. A balloon whisk is ideal for mixing pancake batter. Add the corn and basil last and distribute evenly, careful not to disintegrate them in the batter.

Before adding the oil, allow the pan to heat for two or three minutes so that it does not burn. The best kind of pan for making pancakes is a griddle but you can also use a nonstick frying pan. Flip the pancake only once. Wait for the surface of the batter to turn bubbly before flipping it to cook the other side. Flipping it more than once will overcook the batter and result in tough pancakes.

Ingredients: 85 gms whole wheat flour, 1/2 cup skimmed milk, 2 large eggs, well beaten, 1 tablespoon canola oil, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cups corn kernels – fresh, about 2 large ears, or frozen, 1/2 cup basil – freshly chopped

Preparation Instructions: Corn and Basil Pancakes2

Make a smooth batter using flour, milk, eggs, 1-tablespoon oil, salt and baking powder. To this add corn and basil. Grease non-stick pancake dish with oil and allow it to heat. Pour the batter on this pan by making 2 medium sized pancakes at one time. Let it cook on both sides till brown. Serve warm with honey or any sauce of your choice.

For best results, sift all the dry ingredients before measuring and mixing them together. Precision is key fore making perfect pancakes. Too much flour even just a dash can dry out pancakes or cause it to become gummy or leathery. Allow the batter to rest for 30 minutes before cooking.

Source: www.gourmandia.com

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