Pancakes, Zucchini Style.

This is pretty much the best thing I have tasted since…I dunno..since I was born maybe?

This recipe comes from smittenkitchen.com. After my friend Julie introduced me to the site, I have made a recipe from it twice weekly. I love it. The recipes are creative, yet simple enough for cooking on a budget. She shares lots of cooking wisdom, which I gratefully lap up. It was here that I was introduced to my new favorite syrup topping for pancakes/waffles. Whisk together 1 tablespoon syrup with 3 tablespoons plain greek yogurt. Ssssooo gooooooooood.

Zucchini Pancakes

Makes 10 to 12 pancakes

2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch.

Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter.

Serve warm.

Repeat next weekend.

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4 thoughts on “Pancakes, Zucchini Style.

  1. Oh great, now I read this, right after making plain, boring pancakes with zucchini just waiting in the fridge. i think this will be tomorrow’s dinner, though! Thanks for sharing.

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