Ingredients:
1 cup corn kernels, canned, fresh or frozen
1 medium sized zucchini, shredded
1/4 vidalia onion, chopped
1 tablespoon chives
1/2 cup shredded Mexican blend cheese
2 eggs
1 cup buttermilk
1 cup flour
1/2 teaspoon baking powder
2 tablespoons olive oil
butter for the pan

Drain any liquid from the shredded zucchini and press paper towels into it to absorb any excess water. If you are using canned or frozen corn, do the same for the kernels. In a large bowl, whisk together the eggs, milk and olive oil. Add in the flour and baking powder and mix until the batter is fully combined. Mix in the corn, zucchini, onion, chives and cheese. Heat a skillet to medium heat and throw in a little butter to coat the skillet. Pour about 1/4 cup of batter on to the skillet. You may need to flatten it slightly to avoid an overly thick pancake. Cook until the bottom is golden brown, about 5 minutes. Flip the pancake and cook for an additional 5-7 minutes.

Advertisements