Zucchini Pancakes
By MeredithT
0 Picture
Ingredients
- 2 cups shredded zucchini
- 1 1/4 cups flour
- 2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 eggs
- 1 cup + 2 tbs milk
- 2 tbs melted butter
- 2 tbs brown sugar
- 1 tsp vanilla
- 1/2 cup toasted pecans
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Put zucchini in a towel and squeeze out moisture.
Step 2
Whisk flour, baking powder, pie spice, and salt in a large bowl. In separate bowl, whisk eggs, milk, butter, vanilla, and brown sugar. Make a well in center of dry ingredients and add wet mix and whisk until well blended. Fold in zucchini and nuts.
Step 3
Coat a skillet in cooking spray and heat over medium heat. Cook in batches, using 1/3 cup batter for each pancake and spreading it to make each about 4 inches wide. Cook until bubble show on uncooked side, 1 to 3 minutes. Flip and brown on other side, 1 to 2 minutes.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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