In a large mixing bowl, whisk together the dry ingredients. That is the flour, baking powder, baking soda, salt and paprika. Set aside.
In a medium bowl, whisk together the egg, milk, and oil. Add the grated zucchini, corn kernels, garlic, French shallot, basil, parsley, chives. Combine properly together with a wooden spoon or plastic spatula.
Add this mixture to the dry ingredients.
Stir until just combined.
Place a large non-stick pan over medium heat. Brush with oil or use a non-stick spray.
Drop a scant ¼ cup of batter per pancake. Cook for approximately 2-3 minutes or until the sides begin to set, bubbles break to the surface and the bottom is golden brown. Turn and cook for another minute or so.
Repeat until all batter is done.
Serve immediately with your favorite sauce.
1 serving = one 3-inch pancake
Whisking the dry ingredients together is important to properly distribute the baking powder and baking soda.
Use fresh corn kernels for best-tasting pancakes.
Milking the cob adds a little bit of starch and sweetness to the batter.
Avoid crowding your pan as this makes flipping them a lot harder.
To get 3-inch pancakes, use a scant ¼ cup of batter per portion. The total recipe yields 12 pancakes.
Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
Reheat frozen pancakes in the toaster, oven or an air fryer.
Add-ins: If you like heat, go ahead and add some finely chopped peperoncino or hot chili peppers. Toppings: These vegetable pancakes are great topped with salsa, sour cream, or garlic yogurt sauce. If you prefer something a little sweeter, top them off with some homemade applesauce. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.