Ok, so I think my insanely ridiculous crush on all things breakfast (and of course dessert) has maaaybe come too far…
Last week, I can’t even tell you what I had for dinner.
Because I had breakfast. For every. single. meal.
Take Monday for instance. I had cereal for breakfast. Yogurt and tons of fruit and nuts for
lunch breakfast #2. And then I devoured some scrumptious buttermilk pancakes, covered in maple syrup, for dinner breakfast again. (And lets be honest, pancakes are really just cake disguised as breakfast.)
Yikes. CAN YOU SAY HELLO SUGAR?
So I had to figure out a way to fix my little “problem.”
Enter: zucchini corn pancakes.
AKA: me still not willing to eat a real dinner, but a good enough compromise. I mean, these cakes are least full of veggies, so that definitely has to count for something…
And not only are they full of veggies. They are full of zucchini and corn. Two of my absolute favorite, most beloved summertime veggies. And since Sunday is officially the first day of fall, I am soaking up every last bit of summer while I can.
My amazing friend, Abigail, who is also an incredible cook and baker, first introduced me to these. And it only took smelling them, to fall head over heels for the delicious, bright, fresh, and oh so flavorful savory cakes. They are fluffy on the inside, with a slight crispy crust on the outside.Top them with salsa and greek yogurt, and you have yourself one fantastic hybrid of a meal!
They almost made me forget about my buttermilk pancakes I had the night before. Almost.
ZUCCHINI CORN PANCAKES
makes 10-12 pancakes
4 eggs, beaten
1/4 cup olive oil + more for pan
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3 green onions, chopped
3 cups grated zucchini
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
1 3/4 cups flour
***greek yogurt/sour cream & salsa for topping
Mix together eggs, olive oil, salt, pepper, basil, oregano, and green onions in a large bowl.
Stir in the zucchini, corn, and cheddar cheese. Slowly fold in the flour and mix until thoroughly combined.
Heat 1/2 teaspoon of olive oil in a large skillet over medium-high. Add 1/4 cup of batter into the skillet and spread into a 4 inch circle. Cook for about 3-4 minutes on each side, until the pancakes are golden brown.
Repeat with the remaining batter. I usually do two or three at a time!
Top with greek yogurt or sour cream and salsa. Devour that deliciousness!
Inspired by Girl Versus Dough.