This recipe makes 8-10 pancakes which can easily be adapted for different quantities

Ingredients:

• 1/2 cup flour – whole wheat is good but any flour works, can be a 1-1 gluten-free alternative
• 1/2 cup milk – can be dairy-free
• 2 eggs
• 1 T oil
• 1/2 t baking powder
• 1/2 t salt
• Pepper to taste
• 2 cups corn – fresh or frozen
• 1/2 cup fresh basil, chopped, or 1-2 T dried basil – optional

Steps:

1. Whisk flour, milk, eggs, 1T oil, baking powder, salt, and pepper until smooth.
2. Add in corn and optionally basil.
3. Heat a pan on medium heat.
4. Scoop about 1/2 cup batter onto the warmed up pan.
5. After 3 – 4 minutes, the edges should begin to dry and bubble.
6. Flip and cook for 3 – 4 more minutes, or until golden brown.
7. Continue with the rest of the batter.
8. Enjoy!