Basil Lemon Sweet Corn Pancakes

Now that I cook and blog through life, sunday mornings are lie-in, slow-to-start days. As opposed to earlier when weekends were when I satisfied my weeklong craving to cook and bake, and so weekends meant marathon cooking sessions, I now look to put together something simple but fun enough for Sundays. Large greasy english breakfasts are welcome, eggs benedict’s and waffles are a staple. This Sunday, having hoarded a big lot of sweet corn, wanting to use it up but also have something fun, I adapted one of the recent recipes I had noticed on the Smitten Kitchen blog to make it healthier (more whole wheat) and fragrant (basil and lemon). And then proceeded to contradict that by smothering it in loads of butter and honey before gorging it all up! Try it..

Fragrant sweet corn pancakes

Basil Lemon Sweet Corn Pancakes
Basil And lemon Scented Sweet Corn Pancakes
  • 2 eggs
  • .75 cup whole wheat flour
  • .5 t each baking powder and soda
  • 1.25 cups whisked curd
  • 3 tablespoon sugar
  • 1 teaspoon vanilla essence
  • 2 sweetcorn cobs, husked and kernal removed
  • salt to taste
  • 3 tablespoons chopped basil
  • .5 teaspoon lemon peel
  • 3 tablespoon butter
  1. Heat a small non stick skillet and saute the corn kernels in 1 tablespoon butter till lightly brown.
  2. Mix wet ingredients (milk, eggs, vanilla essence) in a bowl and keep aside. Do the same with the dry ingredients (flour, baking powder and soda, salt and sugar). Add the wet to the dry and mix till just incorporated. Do not overmix.
  3. Add the corn, basil and lemon peel to the batter.
  4. Clean and reheat the skillet. Grease lightly with butter and put a small ladle-full of the batter into the pan. Cover till the pancakes plump-up and small holes appear on the surface and the pancake is dry around the edges. Flip and cook till both sides are browned and the pancake is cooked through.
  5. Serve with a pat of butter, honey drizzled over and a squeeze of lemon juice.




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