Corn & Zucchini Buckwheat Pancakes
“Bhutta” or corn is truly a definitive flavor of the Indian monsoons. The monsoon season barely sets in and roasted corn on the cob finished with lemon juice and spices becomes the quintessential street food. Street vendors and super markets are flooded with corn on the cob and shelled corn kernels.
While I love the traditional Indian roasted corn on the cob, the abundance of readily available corn kernels call for some creative alternative recipes. Here I work bright sweet corn with earthy summer zucchini into a savory, delicious gluten free pancake. I have recently been getting a lot of requests for gluten free recipes and hence I have developed this recipe usingbuckwheat flour. While many people think that buckwheat is a cereal grain, it is actually a fruit seed. This makes it a suitable substitute for grains for individuals who are sensitive to wheat and other grains that contain protein glutens. Even if you are not gluten intolerant research shows that it’s a good idea to include buckwheat in your diet. Buckwheat flour is touted for a plethora of health benefits – including a lowered risk of developing high cholesterol and diabetes. 
Don’t be fooled by the health benefits of this recipe. These light and slightly fluffy pancakes are packed with both nutrients and delicious flavors. The hint of chili sauce and Parmesan cheese add a beautiful depth and flavor to these savory pancakes. This is a delightful brunch item or a wonderful addition to a soup and salad for lunch or dinner. So if you are looking to do something unique with that abundant corn and zucchini, work them into wholesome and scrumptious savory pancakes!
Zucchini & Corn Buckwheat Pancakes
Yield: 8-10 6 inch 5-6 inch pancakes
Time: 30 minutes
Yield: 8-10 6 inch 5-6 inch pancakes
Time: 30 minutes
Ingredients:
1 cup home made or store bought buttermilk (See homemade recipe in Notes)
1 large egg, beaten
1-2 teaspoons of chili sauce (I use Sirarcha)
¼ Parmesan cheese, shredded (Or more…)
1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
salt and pepper to taste
1 cup zucchini shredded and squeezed well to remove excess water
¾ – 1 cup yellow corn kernels (lightly boiled and half cooked)
¼ cup red onion, diced
1 tablespoon garlic, minced
2 tablespoons chopped scallions (optional)
1-2 tablespoons olive oil
1 cup home made or store bought buttermilk (See homemade recipe in Notes)
1 large egg, beaten
1-2 teaspoons of chili sauce (I use Sirarcha)
¼ Parmesan cheese, shredded (Or more…)
1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
salt and pepper to taste
1 cup zucchini shredded and squeezed well to remove excess water
¾ – 1 cup yellow corn kernels (lightly boiled and half cooked)
¼ cup red onion, diced
1 tablespoon garlic, minced
2 tablespoons chopped scallions (optional)
1-2 tablespoons olive oil
Notes:
- To make 1 cup of home made buttermilk: In a liquid 1 cup measure place 1.5 tablespoons of white vinegar. To this add enough full fat milk to have a whole cup of liquid. Set aside for 5 minutes. Shake/whisk before using.
- If using fresh corn kernels: In a small saucepan of salted boiling water cook for kernels for 1 minute. Strain out all water and set the kernels aside to dry.
- You can keep an oven preheated at a low temperature and store the cooked pancakes in them before you are ready to serve all.
Method:
1. In a medium mixing bowl, mix together the buttermilk, egg, chili sauce and cheese.
2. In a large mixing bowl mix together the buckwheat flour, baking powder, baking soda, salt, pepper, corn, zucchini, red onion and scallions.
3. Heat 1 tablespoon of olive oil in a medium non-stick skillet and cook one pancake at a time. Use a small ladle to spread out the batter and make circles that are 5-6 inches in diameter. When the sides start bubbling and the under side is cooked flip the pancake over and cook on the other side. You want it to be fully cooked and brown in color. Taste the first pancake and adjust salt, pepper, and chili sauce in the batter before you make all the rest. You may need to use another spoon of oil halfway through cooking. Serve warm with ketchup or coriander-mint chutney.
1. In a medium mixing bowl, mix together the buttermilk, egg, chili sauce and cheese.
2. In a large mixing bowl mix together the buckwheat flour, baking powder, baking soda, salt, pepper, corn, zucchini, red onion and scallions.
3. Heat 1 tablespoon of olive oil in a medium non-stick skillet and cook one pancake at a time. Use a small ladle to spread out the batter and make circles that are 5-6 inches in diameter. When the sides start bubbling and the under side is cooked flip the pancake over and cook on the other side. You want it to be fully cooked and brown in color. Taste the first pancake and adjust salt, pepper, and chili sauce in the batter before you make all the rest. You may need to use another spoon of oil halfway through cooking. Serve warm with ketchup or coriander-mint chutney.
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