Zucchini Pancakes
Lann McIntyre
Easy, colorful, and tasty; nice for a late summer brunch or light dinner. Great with grilled fish.
ingredients
- 1 1/2 cup zucchini (2 small zucchini)
- 1 cup all purpose flour
- 2 eggs
- 1/2 cup milk
- 1 tsp. baking powder
- 1/2 tsp salt
- 1 Tbs. vegetable oil
- 1/2 cup parmesan cheese, finely grated
- 1/2 tsp. garlic powder
- 1 tsp. dried basil
- 1/4 tsp. dried rosemary
- 1/4 tsp. ground black pepper
- 1-2 Tbs. butter
directions
- 1
Wash zucchini and cut off both ends. Grate by hand or run through food processor on a coarse shred.
- 2
In a roomy bowl, lightly beat flour, egg, milk, baking powder, salt and vegetable oil together until blended. Add cheese, zucchini, garlic, basil, rosemary and pepper. Mix to blend.
- 3
Heat a large nonstick skillet over medium heat, coat with butter. Ladle four rounds of batter onto the pan, cook over medium heat until bottom is browned, about 4 minutes. As with regular pancakes, you can easily smell if you have the heat too high. Flip the pancakes and cook a few more minutes. Pancakes will rise up a bit and be springy to the touch when done. Serve with butter and syrup, or fruit if desired.
notes
Virginia Madigan's recipe. Good served with apple sauce and sour cream too.
Source: Lann McIntyre
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