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Zucchini Pancakes
by Lawrence Smith
Prep time: 0:20
Overall time: 0:20
SERVINGS
INGREDIENTS
2 cups zucchini, unpeeled and finely shredded
4 lg. eggs, beaten
3/4 cups all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. salt
3 tbsp. vegetable or olive oil
1-1/3 tbsp. baking powder
1/4 cup melted butter
INSTRUCTIONS
Wash and shred unpeeled zucchini. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and oil and stir well to mix. Finally, add baking powder and mix well. Batter consisitency should be like heavy whipping cream. Preheat grill or griddle to 425-450°F. Rub grill with some oil each time before spooning batter. Spoon batter on hot grill (about 2 tablespoons for each pancake). Cook until bubbles almost stop, about 1-1/2 minutes, turn over and cook for about 1-1/2 minutes longer. Adjust heat according to your grill and how the pancakes are cooking.
When pancakes are cooked, place on a plate and rub with melted butter. Serve with your choice of jams or syrups. Also very tasty with sour cream or yogurt and your choice of jams as well as pancake syrup.
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TAGS
breakfast, main courses, pancakes add tags
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