Zucchini Pancakes
Source: Found on Pinterest
Great way to use Zucchini when in season. Healthy too!
Ingredients
- 2 c. unbleached all-purpose white flour (or 1 c. whole wheat & 1 c. white flour)
- 2 Tbls. sugar
- 2 t. baking soda
- 2 t. baking powder
- 1 t. salt
- 1/2 t. cinnamon
- 2 Tbls. melted butter
- 2 eggs, lightly beaten
- 1 t. vanilla
- 1-1/2 c. milk
- 2 c. zucchini, shredded
- syrup for serving (maple or Log Cabin)
Instructions
Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
Add melted butter, lightly beaten eggs, vanilla and milk. Fold in zucchini and mix until just combined. Do not over mix.
Heat a skillet or griddle over medium heat. Brush with a little canola oil.
When oil is hot, pour ΒΌ cup of batter onto a hot skillet or griddle.
Flip the pancake when the bubbles in the center of the pancake begin to burst. 8. Remove from the skillet when the underside is golden brown.
Serve while warm drizzled with syrup.
NOTE: Makes about 16 pancakes.