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Savory Pancakes-Bacon, Corn, Zucchini and Cheese

Savory Pancakes-Bacon, Corn, Zucchini and Cheese

The sweet and savory in this recipe is scrumptious, these are not made to be large pancakes and more like a side order than a full meal, though I think Felicity would disagree and eat only that. There is corn in this recipe, and to me, using corn in such ways is so American, and that is not a bad thing, I don’t think however that Quebecois would use it like it is used in this recipe. We have not been raised on using corn in so many ways like our Southern neighbors do, and because I do love corn, I do use it more than more people I know. (I still do not like grits! Ugh.)

I like to serve them with more bacon and with over easy eggs. The most important part of enjoying this savory pancake is to not forget the Maple Syrup! I can go for hours on the why and how to use maple syrup, some use %#@%&? sauce on their food and in their food/recipes, I use Maple Syrup.

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Yield: 8 small pancakes

INGREDIENTS:

2 cups grated zucchini with 1 tsp. salt (To sweat the zucchini)

1 cup frozen or fresh corn kernels

½ c. chopped cooked bacon

¼ c. grey or green shallots

1 tbsp. fresh diced jalapeno

¾ cup grated sharp cheese

1 tsp. basil

1 tsp. dried oregano

¼ tsp. garlic salt

½ tsp. salt

½ tsp. black pepper

4 large eggs

¾ c. masa flour (or any flour you wish to use, the masa flour makes it gluten free)

1 tsp. baking powder

1 tbsp. olive oil (and more for your skillet)

Instructions:

Place the grated zucchini into a sieve and sprinkle with 1 tsp. salt. Stir gently and let it rest for twenty minutes over a bowl or in a clean sink. This is an important step to keep the zucchini from losing its water in your batter.

Mix the first 11 ingredients together.

Add the eggs and mix well.

Add the flour and baking powder. Stir well.

Add olive oil and stir till the batter is homogeneous, add another egg if too thick, you want a batter that is slightly thicker than pancake batter, but not too thick to ladle into the pan.

Heat your skillet over medium heat. (I prefer a well seasoned iron skillet or a stainless steal one as opposed to non-stick, but that is just a preference).

Add about ½ c. of batter to the pan and spread it to a half inch thickness. Let it cook gently for 2 minutes and flip over to finish cooking, it should be a golden brown on both sides. Because there is little flour in this pancake, it cooks differently. I usually cook 2 per skillet, but that all depends on the size of your skillet, and I use 2 skillets. I also double the recipe, but that is me. Please do enjoy, love it and share it!

NOTE: There is very little flour in this recipe, there are more eggs really, I found that using un-bleached flour worked fine, using the masa flour made it taste more like corn, and using spelt flour added a nutty taste to the pancake. So use what you want!

Family Paëlla 2016

Family Paëlla 2016

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