Corn Pancakes with Grilled Eggplant, Zucchini and Roasted Red Pepper
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.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
Love the corn pancakes!
This looks wonderful Linda! You know I’m a huge fan of eggplant (and easy weeknight meals!) and I’m sure the corn pancake ads a wonderful texture to this mix of veggies as well.
Thanks Kristy! The pancakes are great on their own too but I like you, love eggplant!
Rufus' Food and Spirits Guide
Those look wonderful. Amen to using fresh corn.
fantastic meal and so pretty on the plate.
Have a happy day.
Mm, I adore corn/cornmeal pancakes. Or cornbread. Or any combination of baked cornmeal and kernel goodness. Love the idea to make it more of a meal by topping with veggies!
There really are alot of different toppings I have used; the veggies are my favorite.
THAT’S great…and there’s stil time for local corn. Wish I could convince my meat-loving Hubby to go without every now and then…
I’ve never had corn cakes but if they’re served with roasted peppers and grilled eggplant & zucchini, they’ve got to be good!
Awesome recipe! Love the idea of a veggie meal based on these…
I’ve never made corn pancakes before, but it seems logical and worth a go. Thanks for the inspiration!
Just finished grilling about 20 peppers and we have a vegetable garden full of sweet corn….you have inspired me with this fabulous recipe! How´s your foot by the way? Hope you are on the mend.
There has definitely been alot of corn recipes out there for your garden full of sweet corn! How lucky you are! My foot, thanks for asking, is still sporting a soft boot cast but is on the way to recovery! Just feels like it can’t be soon enough!!
My Inner Chick
My stomach is growling & I WANT to eat this reallllly badly. Gorgeous presentation. I adore eggplant. 🙂 WOW.
Linda, these look delicious, love the combination of corn pancakes and the roasted veggies.
Hope you are having a great week 🙂
So funny, I was just thinking about pancakes for dinner tonight but wasn’t up to the heaviness of grains – these corn pancakes with grilled veggies would have been ideal (next time!) I also really like cornmeal so I have to give these a try. Very pretty presentation Linda.
All these ingredients sound delicious! After having two corn dishes last week, I’m ready to eat more corn this week!
Vianney Rodriguez (@sweetlifebake)
yummy!! I am loving fresh corn with every meal so these would be welcomed in our house!!
this sounds perfect for lunch today 🙂
I’ve never been a huge fan of zucchini, but when it’s grilled… mm, it just gets so delicious, with eggplant and pepper on top of a stack of these lovely looking pancakes… yes please! 🙂
Geni - Sweet and Crumby
I love making corn pancakes but your recipe sounds so much more satisfying than my plain Jane one. The Fontina with it sounds over the top and also the addition of a red pepper coulis. You are quite the gourmand and I love getting little tips like that from you. Have a great rest of the week Linda!
Perfect meal for a week night. You used some of my favorite veggies. Sounds delicious!
That presentation is just stunning with such an incredible mix of flavors too ..and brava for using fresh corn!!!
I love the idea of piling this up with veggies! Looks so good.
What a lovely, simple weeknight dinner.
Food, Flowers, Herbs and Life!
This looks like such a luscious dish – Ritchey would love it!
Great vegetarian dish! I want to try your corn pancake recipe, mmmmm.
Your corn pancakes look grrrreat! And that grilled zucchini slice on top looks amazing. Love this meal.
Corn pancakes topped with grilled vegetables sounds so good to me. We love having a meal that’s made up totally of garden fresh vegetables this time of the year.
Kay aka Babygirl
The presentation of this dish looks absolutely amazing. You really did a wonderful job with these corn pancakes. And I love the addition of eggplant.. simply delicious
I love eggplants and the kids can’t get enough corn looks like I found the perfect combination 🙂