Recipe by marylou
"Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese."
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1 1/2 cups
fresh corn kernels
finely diced onion
shredded Parmesan cheese
I thought these were amazingly good but gave them 4 stars for the following reason. I made them and cooked a cpl to see how they tasted, but they were bland and in need of seasoning. I added about another 1/3 cup of fresh parmesan, 1/2 tsp season salt, 1/2 tsp lemon pepper, & 1/2 tsp garlic powder, With these changes they were awesome.
Ingredients list says "baking powder"; instructions says "baking soda". I'm assuming its the first. Will try it and adjust stars accordingly.
I think this is a very good use of the season's harvest. Upon another person's suggestion, I added 1/2 tsp. each of salt, pepper, and garlic powder. They were quite tasty! I did spread out the 1/3 cup of batter each time I placed it on the griddle so as to assure even cooking of the vegetables. Mine didn't look as puffy as the picture above, but I knew they would be done. Important for my children!
great recipe did add salt and added scallions
Good stuff! I forgot the butter, but that didn't seem to matter. I used some corn meal in place of some of the flour. Used only about a fourth cup of corn, just my ptAnd I'd recommend adding garlic salt and pepper to the batter, to taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Corn and Zucchini Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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