More zucchini, this time for lunch.  I’ve made these savory pancakes a couple of times before and each time have told myself that I need to make them more often.  This recipe is adapted from Ina Garten’s, ‘Barefoot Contessa at Home’ cookbook.

Zucchini Pancakes

1/2 lb or so of unpeeled zucchini, grated – the weight really depends on the size of the zucchini and whether or not you can use the middle seedy bit (yes for small, no for large) – about 3 cups

2 T.  grated red onion – or more if you’d like

2 eggs – sometimes I use 3

8 T. flour – I’ve lately been using almond flour and it’s wonderful in these

1 t. baking powder

1 t. salt

fresh ground pepper to taste

butter (for flavor and browning) and oil – for cooking

Combine the zucchini and onion, then add the eggs.  Stir in the flour (or almond flour), salt, pepper and baking powder – if the batter is too thin, add more flour, depending on the thickness of the batter that you prefer.  I truly rarely measure all of the ingredients anymore…you’re aiming for pancake batter, and you can’t really wreck these!  Heat up your skillet, add a bit of butter and oil and cook the pancakes, about 2 minutes a side if they’re small.  We like them small, and this recipe makes about 12.  Keep the cooked pancakes warm in the oven until all of them are cooked.  These are very good with a bit of sour cream.

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