Zucchini, corn, feta pancakes with kale bacon


These ingredients were all in my fridge! I didn’t have to scout them out at grocery stores and settle on expensive prices and not great quality like I do in the winter. Right now we’ve got all kinds of vegetables everywhere that are just begging to be eaten. It’s so fun to see a few ingredients in the fridge and decide what you want to make out of them, finding ways to do it without a trip to the store.


Wednesday morning I woke up really hungry, so I went into the kitchen and searched through the fridge for something delicious, I found a lot of vegetables and an equal amount of cheese. So whats better than, well this…

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Last weekend we went to Wisconsin and stayed on Lucky Dog farm for this event called Soil Sisters where we got to tour different local farms run by woman. We also ended up buying a ton of cheese. Which is fine by me, who doesn’t love cheese?



We also played with goats at Lucky dog farm, they were awesome! But that’s not even the best part, we also saw pigs, but it gets better… a cat lived in the pig pen with the pigs, he chose to live there, I guess he like the life. It seemed pretty great. The pigs would go up to the cat and try to eat him, but their mouths didn’t open wide enough so they couldn’t, the cat just thought they were petting him. Now that’s an awesome cat.


I found these eggs in my fridge, I don’t know where they are from, but I was using them for the pancakes and they are so beautiful. They are all different colors, and the yolks are huge and the brightest, creamiest orange you could imagine.



Our gazebo looks so nice today. The perfect place to eat…anything…


Ok, these pancakes are sooo good, I’m getting hungry just thinking about them!



I want more!!! Invite me when you make them 🙂


1 medium, sane sized zucchini – none of that crazy overgrown garden zucchini,
just about 2 1/2 cups shredded zuke
1 ear of corn, cut off the cob
1 cup feta
1 tablespoon salt
2 cups flour
2 teaspoons baking powder
2 eggs
1 1/2 cups buttermilk (I used half buttermilk and half goats milk…)
2 tablespoons butter, melted and cooled
extra butter for greasing the griddle
1 small bunch of kale, chopped
6-8 strips bacon, cubed
2 tablespoons pine nuts (optional, but delicious)

Mix together the shredded zucchini, the corn, feta and salt.
In a large bowl, mix together the flour and baking powder.
In a medium bowl mix together the eggs, buttermilk and melted butter.
Pour the wet ingredients into the dry ingredients. Mix until just combined, fold in the vegetables without overmixing
Heat your griddle at a medium heat while preparing the kale bacon
Heat a large cast iron pan to medium high. Add the cubed bacon, cook, stirring occasionally
At this point you will want to start cooking the pancakes. Butter the griddle. Pour about 1/4 cup of batter into 3 different places on the griddle, or as many as you have room for. Cook on one side until bubbles begin to show through the top of the pancake. Flip the pancakes over and cook for another minute. Repeat with the rest of the batter, buttering the pan between each batch.
Once the bacon is cooked to your liking add the pine nuts and cook for a minute or two. Add half of the kale to the pan. Allow it to cook down until you can fit the rest of the kale in. Add the remaining kale. Cook it down until the kale is finished sauteing and is mixed well with the bacon and pine nuts.

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Let’s eat!

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