½ cup whole-wheat flour or white flour
½ cup milk, low-fat
2 large eggs
2 tablespoons canola oil divided
½ teaspoon baking powder
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste *
2 cups corn fresh, about 2 large ears, or frozen
½ cup basil freshly chopped
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 large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).
Cook 4 pancakes at a time, using about ¼ cup batter for each pancake, 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, 2 to 3 minutes more.
Repeat with the remaining oil and batter, making 10 cakes total.
Reduce the heat as necessary to prevent burning.
Serve warm with sour cream or salsa.
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