Recipe

Light And Lovely Zucchini Pancakes Recipe

	Midgelet / All my dishes 2 months ago A friend's recipe for these wonderful summer pancakes Prep:10m Cook:6m Servings:8	Midgelet
	pancakes griddle cakes zucchini easy vegetables vegetarian

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Ingredients

2 cups finely shredded zucchini

4 large eggs beaten

3/4 cup all purpose flour

1/2 tsp. granulated sugar

1/2 tsp. salt ( optional )

3 Tbs. olive or vegetable oil

4 tsp. baking powder

1/4 cup melted butter to rub on the pancakes

Directions

Wash and shred zucchini ( don't peel ).

In a large bowl, beat eggs, add zucchini and mix well with a fork.

Add flour, sugar, salt, oil and stir well.

Add the baking powder and mix well with a spoon.

Batter should be like heavy whipping cream.

Preheat grill /griddle to 425 to 450F.

Spoon about 2 Tbs. batter onto hot grill/griddle.

Pancakes should be quite thin.

Cook until bubbles stop and turn over and cook about 2 minutes longer.

Serve with melted butter, jams or syrup.

Also you may add dollops of sour cream or yoghurt.

Yield: about 16 pancakes.

Tip: Batter may be refrigerated for 2 days only or frozen in containers.

If freezing, don't add the oil.

When ready to use, thaw and then add the oil.

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Comments

debwin 2 months ago said:
I should serve these with light yogurt...but what the heck I will probably go for the full fat sour cream, sounds delicious.

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