 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This is a great way to use up that abundance of zucchini your garden produces every summer. They're great served with any grilled meat and some summer sliced tomatoes. Even my boys, who didn't like zucchini at the time, liked these, especailly with a slight drizzle of maple syrup! Ingredients:
3 medium zucchini |
2 eggs, lightly beaten |
1/3 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup red onion, minced |
2 tablespoons unsalted butter, divided |
2 tablespoons canola oil, divided |
Directions:
1. Grate zucchini;squeeze out as much moisture as possible.
2. Whisk together eggs, flour, baking powder,salt and pepper; stir in zucchini and onion.
3. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat.
4. Drop in spoonfuls of batter to make 3-inch pancakes.
5. Cook 4-5 minutes until browned, turning once. Repeat with remaining butter,oil, and batter.
|
|