It’s feeling pretty tropical in my neck of the woods and the summer heat and humidity has interfered with a lot of my outdoor summer plans. But, oh, it’s doing something to the sweet corn. Every ear from the farmer’s market has been full of sweet, crisp, goodness. The basil and tomatoes are loving the heat and all the rain storms in Central Ohio too, judging by their abundance.
When I saw this recipe from Eating Well for Corn & Basil cakes, I knew I had to make a gluten free version. Well, if you are a frequent reader of this blog, I have a ‘cake’ obsession. Risotto cakes, quinoa cakes, fish cakes, potato cakes and patties, so why not a corn and basil pancake?
The crunch of the very sweet corn along with the basil was even better with a smoked shredded cheese combo from Trader Joe’s that had smoked cheddar, gouda, provolone, and mozzarella.
Here’s how I adapted the Eating Well recipe:
1/2 cup Pamela’s Baking Mix (or 1/2 cup of your favorite gf flour mixture with 1/2 tsp baking added)
1/2 cup milk(or milk substitute)
2 large eggs
2 tablespoons grapeseed oil, divided (or your favorite oil)use half in the cakes and half on the griddle
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup Trader Joe’s Smoked Shredded Cheese Blend(or not)
2 cups fresh corn kernals(mine were blanched after cutting off cob-was going to make more of the corn and green bean salad)
1/2 cup chopped basil
Whisk all together and make small pancakes on a griddle or in a nonstick pan that has been brushed lightly with oil.
The recipe says to serve as a side with grilled chicken or steak. We loved them as the main event for lunch served with tomatoes from the garden and a scattering of basil rescued from the cutting board.
