Red, Gold, and Green Cornmeal Pancakes

This weekend we found ourselves overflowing with zucchini. I shredded and froze a bunch of it, but I also made zucchini basil pancakes with several of them (though I substituted parsley for some of the basil as my basil has not fared well with this long string of nights in the 40s). Thinking of savory pancakes reminded me of this recipe, which is full of things now finally in season (like red peppers!).

This is great for brunch or dinner, but I'd think twice about serving it first crack in the morning. Despite the number of jalapeños it's not that spicy--but still.

2 cups fresh corn kernels
3-4 large green jalapeño peppers, seeded and diced
1 medium red bell pepper, diced
4-5 scallions, white and green parts, thinly sliced (or a red onion)
1/2 cup chopped fresh cilantro
1 Tbsp lime juice
1 tsp salt
2 large eggs, beaten
1 1/2 cups milk
1 1/4 cup cornmeal
1/2 cup whole-wheat pastry flour
For topping: Good salsa, sour cream

In a large bowl, mix together the corn, jalapenos, red pepper, scallions, and cilantro. Stir in the lime juice and salt.

In a medium bowl, combine the eggs and milk, then stir in the cornmeal and whole-wheat pastry flour.

Pour the batter mixture over the vegetables and mix well. Let stand 30 minutes at room temperature.

Fry pancakes in a lightly oiled skillet over medium heat, about 2 minutes on each side, until golden brown and cooked through the middle. Keep finished pancakes hot on a covered plate or in a warm oven.

Serve hot, topped with salsa and sour cream.

Serves 3-4.