Thoroughly wash a small handful of fresh flat-leaf parsley, a small handful of fresh mint, and 1 lemon (including the rind) under cool, running, drinkable water. Chop the herbs—aim for 2 teaspoons of chopped parsley and 2 teaspoons of chopped mint.
In a small bowl, whisk together chopped parsley, chopped mint, juice of the whole lemon, ½ cup of pasteurized plain whole milk Greek yogurt, 1 tablespoon extra-virgin olive oil, 1 clove of minced garlic, ½ teaspoon of kosher salt, and a pinch of freshly ground black pepper. Taste and adjust seasonings as needed. Set aside.
In a large bowl, whisk together 3 eggs, ¼ cup of pasteurized whole milk, ½ cup of gluten-free flour, 1½ teaspoons of kosher salt, ¼ teaspoon of freshly ground black pepper, 1 teaspoon of smoked paprika, and ½ teaspoon of ground cumin.
Next, thoroughly wash 1 pound of zucchinis, 1 ear offreshsweet corn, and ⅓ cup of fresh basilunder cool, running, drinkable water.
Grate the zucchinis, cut off the sweet corn kernels, and finely chop the basil; add to the large bowl.
Finely dice ½ cup of red onion andmince 2 cloves of garlic;add to the large bowl. Stir everything until combined.
In a large non-stick skillet over medium heat, add 2 teaspoons of vegetable oil. Once heated, drop the batter in scant ⅓-cup measurements into the skillet. Cook until browned and cooked through, about 3-4 minutes per side; lower the heat if pancakes begin to brown too deeply before the middle is cooked through. Add more oil between batches if necessary.
Serve the pancakes warm or at room temperature, topped with a dollop of the herby yogurt sauce. Eat up, Mama!
Once cooled completely, store leftover pancakes in an airtight plastic bag in the freezer. Your future self will thank you kindly.