Taking veggies and making them into frittatas or pancakes is one of my easy go to meals for weeknight dining. Combining the veggies with an egg or two and I have a pretty good protein/veggie mix. Stacking up the presentation turns these simply pancakes into an impressive dish for guests!
Using fresh corn is always the best; however frozen corn can be used. I like to have the texture a bit chunky so I process the ingredients only until blended. The grilled veggie toppings can vary and I have also added a slice of fontina cheese which will warm and lightly melt from the heat of the pancakes. The herbs also can be changed up; I have used sage for the fall, basil in the summer and parsley at any time!
For a prettier presentation and flavor, I will take one of the roasted red peppers and make it into a coulis to drizzle over the pancakes.
Corn Pancakes with Grilled Eggplant, Zucchini and Roasted Red Pepper
For the Grilled Veggies and Roasted Peppers:
1-2 red peppers *
1 eggplant, peeled and sliced
1 zucchini, sliced
For the marinade:
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons freshly chopped basil or parsley
Kosher salt and freshly ground pepper to taste
Roast the red peppers under the broiler or on a grill until charred all over. Place in a paper bag to cool. When cool enough to handle, remove the skin and the seeds from the peppers. Slice into strips and set aside in a baking sheet. Preheat the grill and brush each eggplant and zucchini slice with oil. Grill about 3-4 minutes each side and place on a baking sheet. Prepare the marinade by combining the oil, garlic, basil and salt and pepper. Pour over grilled veggies and set aside.
* To make a roasted red pepper coulis: Process one roasted pepper until smooth with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 small shallot or green onion and salt and pepper to taste.
For the Corn Pancakes:
2 1/2 cups fresh corn kernels (about 2 large ears or frozen corn, defrosted)
1 scallion, chopped
1/2 cup chopped fresh parsley
1/2 cup white whole wheat flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
For Garnish: ¼ cup sour cream mixed with a bit of chopped fresh parsley
Place all ingredients in a food processor and process until just blended but still chunky. Preheat a griddle over medium heat and grease thoroughly. Pour 1/4 cup of batter for each pancake. Cook for about 3 minutes until lightly browned on each side. Makes about 6-8 pancakes.
To serve, place two corn pancakes on a platter, top with a grilled eggplant slice, 2 roasted red pepper slices and a grilled zucchini slice. Top with sour cream and herb mix. Drizzle with roasted red pepper coulis, optional.