Description
Zucchini Corn Pancakes are a delightful fusion of savory and sweet, perfect for any meal. These golden-brown pancakes feature fresh corn and tender zucchini, delivering a fluffy texture that makes them irresistible. Ideal for brunch or as a snack, these versatile pancakes can be topped with yogurt, syrup, or even spicy salsa to enhance your culinary experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
- 2 large eggs
- 3/4 cup milk
- 1 medium zucchini, grated (about 1 cup)
- 1 cup sweet corn (fresh or frozen)
Instructions
- Grate the zucchini and remove excess moisture using a clean kitchen towel.
- In a large bowl, mix flour, baking powder, salt, and black pepper.
- In another bowl, whisk eggs and milk until frothy; then fold in the zucchini and corn.
- Gradually combine dry ingredients with wet ingredients, mixing gently to avoid overmixing.
- Preheat a non-stick skillet over medium heat and pour 1/4 cup batter per pancake.
- Cook until bubbles form on top; flip and cook until golden brown (about 3-4 minutes each side).
- Serve warm with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg