INSTRUCTIONS
In 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add corn, zucchini, and 1/4 teaspoon of each salt and pepper, and cook until zucchini is firm-tender, about 2 minutes. Add tomatoes and cook until just warmed through, about 1 minute. Transfer vegetables to bowl and cover to keep warm, or refrigerate until needed.
Preheat oven to 425 degrees. In medium bowl, whisk together flour, remaining 1/8 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. In large bowl, whisk together milk and eggs until well combined. Add flour mixture to egg mixture and whisk to combine, then stir in Parmesan cheese.
Wipe skillet out, then return to medium-high heat. Once pan is hot, add remaining 1 tablespoon of oil, swirling to coat skillet. Pour batter into skillet, then carefully transfer to oven. Bake for 12 to 15 minutes, or until pancake is puffed and golden brown.
Remove skillet from oven, top with vegetable mixture, garnish with basil, and serve.
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