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To achieve the perfect Zucchini Corn Pancakes, it’s essential to understand the role of each ingredient. Let’s delve into the components that make this recipe shine.

Zucchini Corn Pancakes

Discover a nutritious twist on your favorite breakfast with Zucchini Corn Pancakes! These easy-to-make pancakes are not only delicious but also packed with essential vitamins and minerals. The sweet corn complements the subtle earthiness of zucchini, creating a perfect balance on your palate. Suitable for various dietary preferences, this versatile dish can be enjoyed for breakfast, brunch, or even as a delightful snack. Elevate your morning routine and delight your taste buds!
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Ingredients
  

1 medium zucchini, grated

1 cup fresh or frozen corn kernels

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 large eggs

1/2 cup milk (dairy or plant-based)

1/4 cup chopped fresh herbs (such as chives or cilantro)

Olive oil or butter, for cooking

Instructions
 

Prepare the Zucchini: Start by grating the zucchini with a box grater. To remove excess moisture, place the grated zucchini in a clean kitchen towel and twist it tightly to squeeze out any water. Set the drained zucchini aside for later use.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until combined and there are no lumps.

      Combine the Wet Ingredients: In a separate bowl, beat the eggs until frothy. Then pour in the milk and mix until fully incorporated. Add the grated zucchini and corn kernels, followed by the chopped fresh herbs, stirring gently to combine all the ingredients.

        Combine the Mixtures: Carefully pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, gently fold the mixtures together until just combined. Be cautious not to over-mix; some lumps in the batter are perfectly fine.

          Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a splash of olive oil or a teaspoon of butter, letting it melt and evenly coat the cooking surface.

            Cook the Pancakes: For each pancake, scoop approximately 1/4 cup of batter onto the skillet. Cook for about 3-4 minutes, or until bubbles appear on the surface and the edges start to look set. Flip the pancake carefully and cook for an additional 2-3 minutes until golden brown and cooked through.

              Keep Warm: Once cooked, transfer the pancakes to a plate and cover them with a kitchen towel to keep warm while you continue to cook the rest of the batter.

                Serve: Serve the zucchini corn pancakes while warm, garnished with your favorite toppings such as sour cream, yogurt, creamy avocado slices, or an extra sprinkle of fresh herbs for added flavor.

                  Prep Time | Total Time | Servings: 15 minutes | 30 minutes | 4 servings