Zucchini Pancakes

"Pancakes with a beautiful taste"
 
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Ready In:
15mins
Ingredients:
6
Serves:
4
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ingredients

  • 1 (8 1/2 ounce) package Jiffy corn muffin mix
  • 1 egg
  • 34 cup milk
  • 2 tablespoons melted shortening
  • 1 cup grated zucchini
  • 2 tablespoons vegetable oil
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directions

  • In a large bowl, combine all ingredients except the vegetable oil, mixing well to combine. The batter will be slightly lumpy.
  • On a heated griddle or in a large nonstick skillet, heat the vegetable oil and ladle the batter into whatever size pancakes you like. When small bubbles appear on the surface of the pancakes and the edges begin to turn brown, flip them over and cook thoroughly on the other side.
  • Serve with sour cream and chives, if desired.

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Reviews

  1. I don't see a reason to add corn muffin mix to a zucchini pancake. Done right, they are pure and light and corn bread mix added a taste that just didn't belong
     
  2. These do indeed have a lovely taste. Very easy to put together, very attractively golden with green highlights from the zucchini. My son was skeptical when he saw I was using zucchini, but he happily ate several of these beauties. My husband declared them the "best pancakes ever." Served them with sour cream, which was delicious. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
 
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