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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These pancakes are very tasty and easy to make. And they're a nice change of pace from potato pancakes.Charlotte Goldberg, Honey Grove, Pennsylvania Ingredients:
1-1/2 cups shredded zucchini |
2 tablespoons biscuit/baking mix |
3 tablespoons grated parmesan cheese |
dash pepper |
1 egg, lightly beaten |
1 tablespoon canola oil |
Directions:
1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside. In a small bowl, combine the baking mix, cheese and pepper. Stir in egg until blended. Add the zucchini; toss to coat.
2. In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet and press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.
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