Corn & Basil Cakes

INGREDIENTS
 1/2 cup white whole-wheat flour or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tbsp. canola oil, divided
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 cups fresh corn kernels
1/2 cup chopped fresh basil
 
DIRECTIONS
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 cakes at a time, using about 1/4 cup batter for each, 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, 1 to 3 minutes more.  Repeat with the remaining oil and batter, making 10 cakes total.  Reduce the heat as necessary to prevent burning.