zucchini corn pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large eggs, beaten1/2 cup milk1/4 cup olive oil2 tsp salt1/2 tsp ground pepper1 tsp dried basil1 tsp dried oregano3 cups grated zucchini (about one large zucchini)1 cup fresh sweet corn off the cob or frozen corn1 cup shredded cheddar cheese (or your favorite cheese)1 3/4 cups unbleached all-purpose flour
In a large bowl, combine eggs, milk, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serving Size: makes 10 one 1 inch pancakes. 1 serving = 1 pancake
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serving Size: makes 10 one 1 inch pancakes. 1 serving = 1 pancake
Nutritional Info Amount Per Serving
- Calories: 190.7
- Total Fat: 9.9 g
- Cholesterol: 72.8 mg
- Sodium: 476.5 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.1 g
- Protein: 7.2 g