3/4 cup Pamela’s Artisan Flour Blend
2 tsp baking powder
1 tsp salt
3/4 cup Pamela’s Baking & Pancake Mix
1/2 tsp salt
Veggies and other ingredients
1 cup zucchini, grated
1 cup fresh corn, cut from the cob or frozen
1/4 cup chopped Anaheim chile
2 tbsp green onions, chopped
2 large eggs
2 tbsp milk or water
2 tbsp melted butter plus more for frying
1/2 cup grated sharp Parmesan cheese
olive oil for frying
Grate the zucchini, chop peppers and green onions. Cut corn from cob.
Combine Pamela’s Artisan Flour Blend with baking powder and salt OR Pamela’s Baking & Pancake Mix with salt (depending on which flour blend you are using). Beat eggs slightly and add to dry ingredients along with the rest of the ingredients. Mix well. If the mixture is too dry to mix, add up to 2 tbsp milk or water to soften the batter.
Add 1 tbsp olive oil and 1 tbsp butter to non-stick pan and fry heaping tablespoons of batter on medium heat, pressing the batter to flatten the pancakes. Cook until slightly browned on the bottom and bubbles are forming on top. Flip and cook until second side is slightly browned and pancakes are cooked all the way through.
Serving Suggestions: Top with Greek yogurt and fresh fennel fronds or chives or for something more elaborate, try smoked salmon or prosciutto.
Chef’s Note: You can use different amounts of veggies as long as they measure out to 2 to 2-1/2 cups total.