Savory Pancakes-Bacon, Corn, Zucchini and Cheese
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The sweet and savory in this recipe is scrumptious, these are not made to be large pancakes and more like a side order than a full meal, though I think Felicity would disagree and eat only that. There is corn in this recipe, and to me, using corn in such ways is so American, and that is not a bad thing, I don’t think however that Quebecois would use it like it is used in this recipe. We have not been raised on using corn in so many ways like our Southern neighbors do, and because I do love corn, I do use it more than more people I know. (I still do not like grits! Ugh.)
I like to serve them with more bacon and with over easy eggs. The most important part of enjoying this savory pancake is to not forget the Maple Syrup! I can go for hours on the why and how to use maple syrup, some use %#@%&? sauce on their food and in their food/recipes, I use Maple Syrup.
Yield: 8 small pancakes
Ingredients:
2 cups grated zucchini, salted (1 tsp. salt)
1 cup corn kernels (fresh or frozen)
½ cup cooked bacon, chopped
¼ cup green or gray shallots, chopped
1 tbsp fresh jalapeño, diced
¾ cup sharp cheese, grated
1 tsp dried basil
1 tsp dried oregano
¼ tsp garlic salt
½ tsp salt
½ tsp black pepper
4 large eggs
¾ cup masa flour (or preferred flour)
1 tsp baking powder
1 tbsp olive oil, plus extra for cooking
Instructions:
Prepare Zucchini: Place grated zucchini in a sieve, sprinkle with 1 tsp salt, and let sit for 20 minutes to drain excess moisture. Press to remove liquid.
Combine Ingredients: In a large bowl, mix zucchini, corn, bacon, shallots, jalapeño, cheese, basil, oregano, garlic salt, salt, and pepper.
Add Eggs and Dry Ingredients: Stir in eggs, then add flour and baking powder. Mix until smooth. Stir in olive oil, adjusting consistency with an extra egg if batter feels too thick. Aim for a thick but spoonable consistency.
Cook Pancakes: Preheat a skillet over medium heat with a light layer of oil. Spoon in about ½ cup batter per pancake, spreading to ½-inch thickness. Cook 2-3 minutes per side, until golden brown. Repeat with remaining batter.
Notes:
For a gluten-free version, use masa flour for a subtle corn flavor. Spelt flour adds nuttiness.
Adjust cooking time as needed based on skillet size. Enjoy and share!
