Savory cheesy zucchini cornmeal pancakes with fresh corn, scallions, jalapeño, and basil. Served with sour cream, they make a delightful meal or snack.
1. In a large bowl, mix together all ingredients for the batter.
2. Preheat a large nonstick pan over medium heat and add 2 Tbsp avocado oil. Working in batches, using a cookie scoop (or spoon), place ~2 Tbsp dollops of batter on the pan (leaving space in between for expansion). Cook for 2-3 mins (until the bottom of the pancakes are golden brown), then flip and cook another 2-3 mins until golden brown on both sides.
3. Place on a paper towel lined plate (or baking sheet) to drain excess oil and continue cooking the rest of the pancakes, adding more oil as needed if the pan looks dry.
4. Serve the pancakes hot and fresh with a sprinkle of finishing salt and sour cream on the side - enjoy!
