Zucchini Pancakes

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and shred zucchini on a fine shredder (DO NOT PEEL).
  • In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
  • Add flour, sugar, salt and olive oil and stir well to blend.
  • Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
  • Preheat griddle to 425- 450°F.
  • If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
  • Rub grill or frying pan with oil before cooking each batch of pancakes.
  • Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
  • Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
  • When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
  • Serve with your choice of jams or syrups.
  • Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
  • These pancakes are delicious for breakfast, brunch or just as a snack anytime.
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