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Pancakes are a beloved breakfast staple enjoyed by many around the world. Their versatility allows for endless variations, making them a canvas for both sweet and savory flavors. Whether topped with syrup, fresh fruit, or enjoyed plain, pancakes are a comfort food that can be adapted to suit any palate. Among the myriad of pancake recipes, zucchini cornbread pancakes stand out as a delightful twist, merging the savory richness of cornbread with the lightness of traditional pancakes. This unique dish not only tantalizes the taste buds but also brings together the best of both worlds - sweet and savory.

Zucchini Cornbread Pancakes

Start your day with a delicious twist on pancakes with zucchini cornbread pancakes. This unique breakfast delight combines the savory flavors of cornbread with the lightness of traditional pancakes, incorporating nutritious zucchini and sweet corn for a satisfying meal. Rich in essential vitamins and fiber, these pancakes are both comforting and wholesome. Perfect for breakfast, brunch, or even a light dinner, they’re easily customizable to suit your taste! Dive into this culinary adventure today!
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Ingredients
  

1 cup yellow cornmeal

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar (optional)

1 cup buttermilk (or regular milk with 1 tablespoon vinegar)

2 large eggs

1 cup grated zucchini (squeeze out excess moisture)

½ cup corn kernels (fresh or canned)

2 tablespoons melted butter (plus more for cooking)

¼ teaspoon black pepper (optional)

Chives or green onions for garnish (optional)

Instructions
 

In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using). Whisk well to combine and remove any lumps.

    In a separate bowl, whisk together the buttermilk, eggs, and melted butter until fully blended.

      Add the grated zucchini and corn kernels to the wet mixture, stirring gently to combine.

        Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in black pepper for an extra kick.

          Heat a skillet or griddle over medium heat and add a small amount of butter to coat the surface. Once hot, pour about ¼ cup of batter for each pancake onto the skillet.

            Cook for about 3-4 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 2-3 minutes on the other side until golden brown.

              Transfer the pancakes to a plate and keep warm while you repeat with the remaining batter, adding butter to the skillet as needed.

                Serve warm with your choice of toppings – honey, maple syrup, or even a dollop of yogurt, and garnish with chives or green onions if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (approximately 8 pancakes)