Ingredients
For salsa:
2 cups diced red, ripe tomatoes
1 seeded and finely minced jalapeno pepper
1/4 cup minced fresh basil
1/4 cup finely chopped red onion
salt and pepper
to taste
For pancakes:
1 cup corn kernels cut from cob
2 cups shredded zucchini (or other summer squash) squeezed to remove excess moisture
2 tablespoon finely minced onion
1/4 cup finely diced green or red bell pepper
1 cup baking mix (like Bisquick)
2 eggs
1/4 teaspoon salt
1/4 cup water or milk

Directions:
1.    In medium bowl mix together salsa ingredients and set aside to allow flavors to blend.
2.    In large bowl mix together pancake ingredients, adding just enough milk and/or water to make a thin batter. (Amount may vary depending on moisture of vegetables)
3.    Heat griddle over medium high heat and spray with cooking spray or brush on a thin coating of vegetable oil.
4.    Pour about 1/3 cup of batter onto griddle for each pancake. Flip once when browned. Keep warm by covering with foil tent while cooking remainder.
5.    Serve with salsa on the side.