Today the corn and tomatoes at the Farmer's Market were perfect, which isn't unusual for NJ in August. I had already picked the perfect zucchini from my garden at lunch and was thinking about corn and zucchini pancakes to go along with fresh tomatoes with pesto and grilled chicken. The simple batter came together quickly with ingredients I had on hand and adding a little lemon zest gave the pancake a bright flavor along with the tangy yogurt sauce. These savory pancakes were truly the star of my summer dinner.
Corn and Zucchini Pancakes with Yogurt Sauce - Makes 8 pancakes
Pancake Batter1 medium zucchini - grated on a large hole grater
1 fresh ear of corn - kernels cut from cob
1 tablespoon red onion grated
1 small clove of garlic minced
1/4 cup grated parmesan cheese
3 tablespoons of flour
1 tablespoon ground corn meal
1/4 cup chopped fresh chives
1 tablespoon of julienned basil
1/8 teaspoon lemon zest
Salt & pepper
Mix first seven ingredients together with a spatular in a bowl. Stir in flour and corn meal until blended. Add chives, basil, lemon zest and salt and pepper. Let batter sit for a few minutes. Spray a non-stick pan with cooking spray and heat over a medium flame. Pour 2 tablespoons of batter into pan and flatten tops with a spatular. Cook for two minutes and flip pancakes, cook for two more minutes or until batter is cooked through. They should be lightly browned on each side. Keep pancakes warm in a 200 degree oven and repeat by spraying pan and cooking the rest of the batter.
Sauce1/4 cup low fat greek yogurt
1 tablespoon low fat mayo
1/4 teaspoon lemon zest
juice of 1/2 lemon
1 tablespoon chopped chives
1/4 teaspoon of sugar
Mix all ingredients together and chill until ready to serve.