Step 1

1 In a 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon of the oil until shimmering

Step 2

2 Add the onion and cook, stirring occasionally, until softened, about 3 minutes

Step 3

3 Add the corn, zucchini and 1/4 teaspoon of each salt and pepper, and cook until the zucchini is firm-tender, about 2 minutes

Step 4

4 Add the tomatoes and cook until they are just warmed through, about 1 minute

Step 5

5 Transfer the vegetables to a bowl and cover to keep them warm as you prepare the pancake, or refrigerate until needed

Step 6

6 Position a rack in the middle of the oven and preheat to 425 degrees

Step 7

7 In a medium bowl, whisk together the flour, the remaining 1/8 teaspoon of salt and the remaining 1/4 teaspoon of black pepper

Step 8

8 In a large bowl, whisk together the milk and eggs until well combined

Step 9

9 Add the flour mixture to the egg mixture and whisk to combine, then stir in the Parmesan cheese

Step 10

10 Wipe the skillet out, then return it to medium-high heat

Step 11

11 Once the pan is hot, add the remaining 1 tablespoon of oil, swirling to coat the skillet

Step 12

12 Pour the batter into the skillet, then carefully transfer it to the oven

Step 13

13 Bake for 12 to 15 minutes, or until the pancake is puffed and golden brown

Step 14

14 Remove the skillet from the oven, top with the vegetable mixture, garnish with the basil and serve