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Achieving the perfect zucchini corn pancake begins with how you mix your batter. The key technique here is gently folding the ingredients rather than vigorously stirring them. When you combine the wet and dry ingredients, it's essential to maintain the air bubbles that form during mixing. These bubbles contribute to the fluffiness of your pancakes, creating a light texture that makes each bite enjoyable.

Zucchini Corn Pancakes

Discover the deliciousness of zucchini corn pancakes with this wholesome recipe perfect for any meal of the day. These savory pancakes blend fresh zucchini and sweet corn, creating a satisfying dish that's both nourishing and delightful. Easy to prepare, they offer a unique balance of flavors and textures, making them a hit for families looking to eat healthier. Serve them for breakfast, brunch, or dinner, and enjoy the versatile toppings that take this dish to the next level!
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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 Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and twist to squeeze out excess moisture. Set aside.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. Whisk together until well blended.

      Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk and mix well. Stir in the grated zucchini and corn kernels, followed by the chopped herbs.

        Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just combined. Avoid over-mixing; the batter should be slightly lumpy.

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

            Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for about 3-4 minutes until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.

              Keep Warm: Transfer the cooked pancakes to a plate and cover with a kitchen towel to keep warm while you cook the remaining batter.

                Serve: Serve the zucchini corn pancakes warm with your favorite toppings such as sour cream, yogurt, avocado slices, or a sprinkle of additional fresh herbs.

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