Recipe: Zucchini Pancakes

Zucchini Pancakes

2 cups zucchini; finely shredded (about two 8-inch zucchinis)
4 large eggs; beaten
3/4 cup all-purpose flour
1/2 tsp sugar
1/2 tsp salt
3 Tbsp vegetable or extra virgin olive oil
4 tsp baking powder
1/4 cup butter or margarine; melted

Wash and shred zucchini, DO NOT PEEL.

In a large mixing bowl, beat eggs then add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil stirring well to blend. Finally, add baking powder and mix well using a spoon. Batter consistency should be like heavy whipping cream.

Preheat grill or heavy frying pan to 425 to 450F. Rub grill or frying pan with vegetable oil before cooking each batch of pancakes. Spoon batter on hot grill; about 2 tablespoons for each pancake. Cook until bubbles almost stop, about 1 1/2 minutes. Flip pancakes over and cook for 1 to 1 1/2 minutes longer or until pancakes are done. (You may need to adjust the temperature on grill or stove, depending on type of griddle you are using.)

When pancakes are done, brush with melted butter or margarine.

These are very tasty with sour cream or yogurt and your choice of jams or syrups. These Zucchini Pancakes are delicious for breakfast, brunch or just a snack at anytime.

Two cups of shredded zucchini makes about 16 pancakes, 3 to 3 1/2-inches in diameter.

Yield: 4 servings
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