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Home German Potato With Boiling Water

Zucchini Pancakes Recipe

Ingredients

How to make it

  • Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
  • Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined.
  • Fold in the zucchini and nuts.
  • Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat.
  • Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide.
  • Cook until bubbles dot the surface, 1 to 3 minutes.
  • Flip and brown on the other side, 1 to 2 minutes more.
  • Reduce the heat if the pancakes are browning too quickly.
  • Serve hot.
  • TIPS & NOTES
  • Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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The Cook

tuilelaith Columbia, MO

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