Recipe: Corn and zucchini pancakes

This year I’ve really thrown myself into upskilling in the cooking department. I have to admit, it was only a few years ago that the only thing I could really make well was quiche. But with some dedication and a lot of trial and error, I’ve started to find my own style in the kitchen. I like to focus on fresh produce, seasonality and ideally I’ll spend my time sourcing local ingredients at farmer’s markets.

While it’s not a farmer’s market, when Belmont Forum approached me to create some recipes for Christmas this year, I was really pleased to be involved. I know primarily I write about restaurants and events, but I do have a real passion for cooking and while I’m no expert, I enjoy creating dishes and preparing them for my loved ones.

The first dish I created was one ideal for Christmas morning – light, fresh and easy to make corn and zucchini savoury pancakes. They’re so soft and are the perfect vessel to top with your ideal breakfast protein – be it smoked salmon, crispy bacon or poached eggs. Best of all, if you make these you can always double the recipe – they keep really well and reheat for a tasty lunch.

I hope you like this dish! I’m looking forward to sharing the others I’ve created for Belmont Forum over the lead up to Christmas.