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Fresh Corn and Zucchini Pancakes Recipe

Recipe by: Marylou

"Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
  • 2Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.
Ingredients
  • 6 servings
  • 232 cals
  • 1 1/2 cups shredded zucchini
  • 1 cup fresh corn kernels
  • 1/4 cup finely diced onion
  • 1/2 cup shredded Parmesan cheese
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    232
    12%
  • Fat:
    11
    17%
  • Carbs:
    24.8
    8%
  • Protein:
    9.4
    19%
  • Cholesterol:
    80
    27%

Based on a 2,000 calorie diet

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