A light meal for the summer, whether for lunch or dinner. These pancakes filled with corn kernels and grated zucchini are absolutely delicious!
Prep Time: 30 minutes
Cooking Time: 2 minutes on each side
Difficulty: easy
Yield: 12 pancakes
Ingredients
For the dough
- 2 cups of all-purpose flour (275 g)
- 1 pinch of salt
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 cup of milk (2 1/2 dl)
- 2 eggs
- 1 tablespoon of olive oil
- 1 can of corn kernels (280 g), drained
- 1 zucchini, coarsely grated
For the yogurt sauce
- 1 cup of plain yogurt (250 g)
- 1 pinch of salt
Instructions
- In a blender, mix the flour and all the ingredients and blend until a smooth dough is obtained. Stir in corn and zucchini.
- Heat the oil in a non-stick frying pan. Pour the dough into the pan in portions to form pancakes about 3 inches (7 cm) in diameter. Reduce heat. Cook for about 2 minutes, until the pancakes come off the pan, then turn them over and finish cooking for about 2 minutes.
- Keep warm and covered. Proceed in the same way with the rest of the dough.
- Mix yogurt and salt and serve with the pancakes.
Pancakes can be eaten hot, warm or cold!