Monday, 8 July 2013

Recipe: Zucchini Corn Pancakes

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Zucchini Corn Pancakes
by Girlversusdough
Adapted from King Arthur Flour
Yields: About 10 pancakes

4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour
 [ Note from Vanessa - I substitute gluten-free plain flour mix or a mixture of flours I have on hand (rice flour, tapioca/arrowroot flour, coconut flour, amaranth flour, etc ]
  1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
  2. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
  3. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
  4. 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.
  5. Serve warm with your favorite toppings (I’m partial to salsa and sour cream).

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