Support "Feeding a Crowd" – Keep the Recipes Coming!

Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!

Savory Pancakes - Bacon, Zucchini and Cheese

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:

1. 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.

2. Combine Ingredients: In a large bowl, mix zucchini, corn, bacon, shallots, jalapeño, cheese, basil, oregano, garlic salt, salt, and pepper.

3. 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.

4. 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!