Fresh Corn and Zucchini Pancakes

Its saturday morning.  I love pancakes.  There was zucchini in my fridge.  Nuff said.

• 2 large eggs
• 1/3 Cup low-fat buttermilk or low-fat milk
• 1/3 Cup whole wheat flour
• 1 and 1/4 teaspoons baking powder
• 1/2 a teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 3/4 Cup of corn kernels
• 1 zucchini grated (about a cup)
• 1/3 cup chopped onion
• Zest of 1 lemon
• 2 teaspoons canola oil

In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth.  Add corn, zucchini, onion and zest and stir until combined.  Heat oil in large skillet over medium heat.  Drop batter by scant 1/4 cups measures into skillet.  Cook, turning once, until browned and cooked through, 3 minutes or so per side; lower heat if pancakes begin to brown too deeply before middle is cooked through.  Add more oil between batches if necessary.  Serve the pancakes warm or at room temperature.

In the original recipe they include a 1/3 cup of chopped mint, its not my thing, but it might be yours :)

This recipe is courtesy of Whole Foods Market.