Limón y calabacín, or lemon and zucchini as you may know them, were the flavors of my summer. Working at a Montessori school’s garden all season, we had an overflowing crop of zucchini and lots of time to mess around with new recipes and get creative.
…zucchini ice cream, anyone? ;)
I’ve never been a huge fan of lemon flavor in desserts, but this summer my taste buds must have changed on me. ‘Cause now it’s all I crave. With the help of the Montessori kids who came to work in the garden, we started experimenting with some lemon-rosemary zucchini bread, then progressed to Martha’s lemon-zucchini cornmeal cookies *veganized* (Mom’s faaavorite), and from there I decided to add the tasty combo to my favorite cornmeal pancakes that I posted here last summer.
Fluffy and buttery cornmeal cakes with shreds of bright green zucchini and tangy lemon zest, spread with maple syrup-greek yogurt….. it’s summer bundled up into a little pancake.