These veggie hotcakes will be a great side to your barbecued chicken or steak at your Labor Day cookout!
Fresh corn-basil hotcakes
adapted from a recipe at EatingWell.com
1/2 cup all purpose flour
1/2 cup milk
2 large eggs
2 TBS oil, divided
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup red pepper flakes (optional)
2 cups corn kernels (fresh or frozen)
1/2 cup chopped fresh basil
1 tsp parsley flakes
shredded mozzarella or other melting cheese
1. Whisk together flour, baking powder, salt, pepper and pepper flakes. Add eggs, milk, and one tablespoon oil. Stir in basil and corn kernels.
2. Coat large nonstick skillet lightly with some of the remaining TBS oil. Place pan over medium heat until hot. Cook four hotcakes at a time. When it begins to bubble on first side, sprinkle with shredded cheese and parsley, and then flip.
3. Cook on second side until edges are dry. Reduce heat as necessary to avoid smoking/burning.
Add more oil to pan as necessary for subsequent batches. Keep warm on plate in low oven until all are ready. Serve warm.