Savoury Corn & Zucchini Pancakes – A Perfectly Balanced Sweet & Savoury Delight!

Savoury Corn & Zucchini Pancakes – A Perfectly Balanced Sweet & Savoury Delight!

Yield: 8 small pancakes

Looking for a delicious and unique way to enjoy savoury pancakes? These small but flavour-packed zucchini and corn pancakes bring together the perfect balance of sweetness, saltiness, and a touch of spice. While they make a fantastic side dish, my niece Felicity would argue that they’re good enough to be the whole meal!

One of the standout ingredients here is corn—an ingredient deeply embedded in American cuisine but not as commonly used in Quebec in this way. However, I’ve always loved incorporating it into my recipes, and these pancakes are a testament to its versatility. (Though, let’s be clear—I still don’t like grits!)

The best way to serve these savoury pancakes? With extra crispy bacon, perfectly runny over-easy eggs, and, of course, a generous drizzle of pure maple syrup. Some people swear by hot sauce on everything—I swear by maple syrup. Once you try it, you’ll understand why!

Why You’ll Love This Recipe:

  • Incredibly flavourful – The mix of zucchini, bacon, sharp cheese, and jalapeño creates a savoury explosion.

  • Slightly sweet & smoky – Thanks to the corn and maple syrup pairing.

  • Perfect for any meal – Enjoy them as a side dish, a brunch favourite, or a snack.

  • Easy to customize – Swap out the cheese, add more spice, or use a different flour.

  • Crispy on the outside, soft on the inside – The texture is just right!

Instructions:

  1. Prepare the zucchini: Grate the zucchini, mix with 1 tsp of salt, and let it sit for 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.

  2. Mix the ingredients: In a large bowl, combine the zucchini, corn, bacon, shallots, jalapeño, cheese, basil, oregano, garlic salt, salt, and black pepper.

  3. Add the wet ingredients: Beat the eggs, then mix them into the bowl. Stir in the masa flour and baking powder until just combined.

  4. Cook the pancakes: Heat a non-stick pan or skillet over medium heat with a drizzle of olive oil. Drop small scoops of batter onto the pan and flatten slightly. Cook for 2–3 minutes per side or until golden brown and crispy.

  5. Serve & enjoy: Stack them up, top with crispy bacon and a runny egg, and drizzle generously with maple syrup.

Notes:

  • For a gluten-free version, use masa flour for a subtle corn flavor. Spelt flour adds nuttiness.

  • Adjust cooking time as needed based on skillet size. Enjoy and share!

Savoury Corn & Zucchini Pancakes – A Perfectly Balanced Sweet & Savoury Delight!

Savoury Corn & Zucchini Pancakes – A Perfectly Balanced Sweet & Savoury Delight!
Yield: 8
Author:

Looking for a delicious and unique way to enjoy savoury pancakes? These small but flavour-packed zucchini and corn pancakes bring together the perfect balance of sweetness, saltiness, and a touch of spice. While they make a fantastic side dish, my daughter Felicity would argue that they’re good enough to be the whole meal!

One of the standout ingredients here is corn—an ingredient deeply embedded in American cuisine but not as commonly used in Quebec in this way. However, I’ve always loved incorporating it into my recipes, and these pancakes are a testament to its versatility. (Though, let’s be clear—I still don’t like grits!)

The best way to serve these savoury pancakes? With extra crispy bacon, perfectly runny over-easy eggs, and, of course, a generous drizzle of pure maple syrup. Some people swear by hot sauce on everything—I swear by maple syrup. Once you try it, you’ll understand why!

Ingredients

  • 2 cups grated zucchini, salted (1 tsp. salt)
  • 1 cup corn kernels (fresh or frozen)
  • ½ cup cooked bacon, chopped
  • ¼ cup green or gray shallots, chopped
  • 1 tbsp fresh jalapeño, diced
  • ¾ cup sharp cheese, grated
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp garlic salt
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 large eggs
  • ¾ cup masa flour (or preferred flour)
  • 1 tsp baking powder
  • 1 tbsp olive oil, plus extra for cooking

Instructions

  1. Prepare the zucchini: Grate the zucchini, mix with 1 tsp of salt, and let it sit for 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
  2. Mix the ingredients: In a large bowl, combine the zucchini, corn, bacon, shallots, jalapeño, cheese, basil, oregano, garlic salt, salt, and black pepper.
  3. Add the wet ingredients: Beat the eggs, then mix them into the bowl. Stir in the masa flour and baking powder until just combined.
  4. Cook the pancakes: Heat a non-stick pan or skillet over medium heat with a drizzle of olive oil. Drop small scoops of batter onto the pan and flatten slightly. Cook for 2–3 minutes per side or until golden brown and crispy.
  5. Serve & enjoy: Stack them up, top with crispy bacon and a runny egg, and drizzle generously with maple syrup.

Notes

  • For a gluten-free version, use the masa flour for a subtle corn flavour.


  • Spelt flour is another good substitute and adds nuttiness.


  • Adjust cooking time as needed based on skillet size. Enjoy and share!