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Zucchini Pancakes
2 cups finely shredded zucchini, (2 or 3 medium size zucchini)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. salt
3 tablespoon vegetable oil or virgin olive oil
4 tsp. baking powder
1/4 cup melted butter, (rub for pancakes)
Wash and shred zucchini, (DO NOT PEEL). In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and oil and stir well. finally, add baking powder and mix well using a large spoon. Batter consistency should be like heavy whipping cream. Preheat grill to 425 F to 450 F. Rub fry pan with some vegetable oil. Spoon batter on hot grill (about 2 tablespoons for each pancake). Cook until bubbles almost stop, about 1 1/2 to 2 minutes, turn over and cook for about 1 1/2 minutes longer. Adjust heat as necessary (depending on the type of elements on your range and also the type of fry pan you are using. Serve with your choice of jams or syrups. Also very tasty with sour cream or yogurt with jams and pancake syrup or just eat as is.
These pancakes are very tasty for breakfast, brunch, lunch or just a snack.
Yields about 16 pancakes.
One serving is 4 zucchini pancakes.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
