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This recipe is really good. You can have them plain, with sour cream or ranch dressing on top. I tried a couple with a bit of grated carrott in the batter too with wonderful results. These make a great side dish, meal or breakfast.
Both my kids (4 and 7) loved these. We ate some with butter and strawberry jelly and some with maple syrup. They were a big hit.
These pancakes are easy to make and have great possibilities for variation. They have a great fluffy texture and veggie haters could definitely be fooled with these. I drained some of the water out of the zucchini before mixing it with the flour. We tried some with syrup and added some grated garlic and carrot, celery salt and cayenne to some of the batter and ate them with sour cream. We have all sorts of ideas for next time....fruit and jam for the sweet and Parmesan and different herbs for the savory. I am going to make a double batch and freeze a bunch for lazy mornings or quick snacks.
Wow! I am really blown away. I had all this shredded zuke and was looking for what to do with it. My daughter does not like zucchini but she loves pancakes, so I gave this recipe a go. Love them, love them, love them...and so does my daughter! They are eggy...my first bite reminded me of popovers..they have a very similar eggy flavor. We ate them with butter and syrup, but they are delicious plain, too! <br/>By the way, my zuke was grated with the large hole grater with my food processor...I was afraid it wouldn't be fine enough, but they worked perfectly. <br/><br/>Later I experimented and replaced 1/4th of the zuke with the chopped/seeded/drained meat of my garden tomatoes. Also added 1/4 cup grated feta and some chopped crispy bacon. They tasted like denver omelettes and were very tasty, too. Anyway, they inspired me to experiment, so that was fun. I saw another recipe, almost identical that calls for grated parm. cheese, so I may try that too.
After mixing up the batter for these pancakes I thought there was no way this soupy green mix would turn into the lovely fluffy pancake goodness that it did. I served them with lemon curd which was amazing, a nice sweet tart topping for this light and tasty pancake. I will have to try a savory version of them next. Thanks for sharing this fantastic recipe.
Needed more flavor even though I added chopped onion, garlic, salt and pepper. I also left the oil out and the texture was fine. I do plan on trying this again.
so i got lazy with this recipe because i was trying to hurry and make dinner for the hubby before he got home....I shredded the zucchini and then ended up looking up the recipe for Corn Bread Pancakes...10 min later i had zucchini cornbread pancakes and they were so awesome...more fat in them i'm sure but delicious...
We love this recipe! My picky-eater 3-yr-old actually requests this for breakfast. I make it all summer long, both for breakfast and dinner, at least once a week. As is, it is fantastic, but for those who prefer a more traditional pancake, try adding an extra 1/4 - 1/2 cup flour.
My DH was not too crazy about these. I thought they were okay. Not quite what I expected. I really wanted more of a breakfast pancake and these were more like flat quiches. The egg flavor was very apparent. They were good, but not sure if I will be trying this recipe again.
I made these tonight and they were SO GOOD. I added about a 1/2c of shredded mozzarella, season salt, lots of cracked black pepper, minced garlic and grated onion. I can't stop eating them. Thank you for the staple recipe.