These get their sweetness naturally


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BANANA-CORN PANCAKES Corn goes sweet instead of savory in


this breakfast favorite that’s perfect for leisurely winter mornings.


PREP TIME 8 MIN. – COOK TIME 12 MIN. READY IN 20 MIN. – SERVINGS 4


1 ripe banana ¾ cup reduced-fat milk 1 large egg 2 tbsp honey 1¾ tsp baking powder ½ tsp vanilla extract ¼ tsp salt


68 FEBRUARY 2018


2½ cups frozen corn, thawed 1½ cups flour 2 tbsp melted butter


STEP 1 In a blender, blend the banana, milk, egg, honey, baking powder, vanilla extract, salt, and 1 cup corn until smooth. Transfer batter to a medium bowl and stir in the flour and remaining 1½ cups corn until just combined (do not overmix). STEP 2 Brush a 12-inch nonstick skillet with some of the melted butter and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 2 min., until bubbles form and edges begin to set. Flip and cook another 1–2 min., until bottoms are golden brown. Transfer to a plate and tent with foil. STEP 3 Repeat with remaining melted butter and batter.


Tip Serve with maple syrup or a dollop of vanilla Greek yogurt and a drizzle of honey.


Per serving: 395 calories, 10g fat, 5g saturated fat, 82mg cholesterol, 500mg sodium, 69g carbohydrate, 4g fiber, 16g sugar, 11g protein


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