These savory little pancakes are so tasty and a snap to make. And they're a perfect snack or side for a summer dinner, either warm or at room temp. (They're 1 Point+ each if you're a Weight Watcher-er.)
Jersey corn was on sale at the produce stand. The sign said "bi-color" corn, but you be the judge...
Ahem. Two yellow kernels, huh? Fortunately it was still fresh, sweet, and delicious!
Oh, and here's a great little trick for cutting the kernels off the cob: Grab a bundt or angel food cake pan, stick the tip of the cob into the center hole, and cut down the length of the cob. Not only will you not have to worry about steadying the corn cob, but the cake pan will catch the kernels so they don't fly all over your kitchen. Fab, right?
Fresh Corn and Zucchini Cakes Recipe (makes about 12 cakes)
1/3 cup low-fat buttermilk
1/3 cup whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 cup kernels of fresh sweet corn (1-2 ears)
1 cup grated zucchini
1/3 cup chopped onion (I used red onion)
1/3 cup chopped fresh mint
Zest of 1 lemon
2 tsp. canola oil
- In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth (don't overmix). Add corn kernels, zucchini, onion, mint, and lemon zest, and stir just until combined.
- Heat oil on a griddle or skillet over medium heat. Working in batches, drop a scant 1/4 cup of batter for each cake.
- Cook, turning once, until browned and cooked through — about 3 to 4 minutes per side. Lower the heat slightly if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary.
- Serve the pancakes warm or at room temperature.
They're great with a little butter, dipped in a nice homemade vinaigrette, or all by themselves! I bet folks from the Midwest would dig these with a little ranch on the side. Nothing against Midwesterners — I just happen to know that they love their ranch!