Savory Pancakes - Bacon, Zucchini and Cheese
Yield: 8 small pancakes
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)
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 backing 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 think 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!