Shrimp, Corn, and Scallion Pancakes with Basil and Mint

1 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
tsp coarse-grained salt
1 cups low-fat buttermilk
1 large egg, beaten
2 cups fresh corn kernels (3-4 ears)
pound shrimp, peeled, deveined, and cut into small pieces
4 scallions, finely chopped
cup loosely packed, coarsely chopped fresh basil
cup loosely packed, coarsely chopped fresh mint
2 ounces feta cheese, crumbled
2 tsp extra-virgin olive oil or olive oil spray


In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Make a well in center of dry ingredients. Add buttermilk, egg, corn, shrimp, scallions, basil, mint, and feta. Using a rubber spatula, fold until just combined.

Heat olive oil in a large nonstick pan over medium-high heat until hot but not smoking. Spoon as many cup servings of batter into pan as you can without causing them to overlap. Cook, turning once, until golden on both sides, 2 to 3 minutes per side. Repeat with remaining
batter. Serve immediately.

-Kathleen Daelemans, Getting Thin and Loving Food