Savoury Zucchini Corn Pancakes

These are a great accompaniment to a quiche or frittata, when guests want less sweet and more savoury for their breakfast.  Absolutely fantastic when local  corn and zucchini are in season.  This is also a great side instead of potatoes or pasta for dinner.

2 cups shredded yellow or green zucchini.  (use a small young zucchini, remove the steam and you can grate the whole thing without peeling or seeding) I used yellow zucchini.

½ cup fresh corn kernels cut off the cob, or if you have to, frozen corn kernels work too.

1/3 cup all-purpose flour or for Gluten Free substitute a good all-purpose gluten free flour

1 large egg

¼ tsp. baking powder

1/8 tsp. cayenne pepper

½ tsp. salt

2 tbsp. butter (for the griddle)

Whisk egg until frothy in a medium size bowl.  Combine dry ingredients in a small bowl.  Add grated zucchini and corn to eggs with dry ingredients and blend well.  Let sit for at least 10 minutes.   On a preheated (350-375°) griddle, melt butter until it bubbles and spread it to grease the pan.  With a large spoon drop spoonfuls of the batter on the hot griddle.  Cook 3-4 minutes per side.  Makes 8 large pancakes.

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