Zucchini Pancakes Recipe
🕒 Total Time: 35 minutes
🥞 Yield: 16 pancakes
🍽️ Servings: 4
🥘 Category: Breakfast
Description:
These zucchini pancakes are a delightful vegetarian option that’s easy to prepare and incredibly delicious. This recipe, passed down for over a century, has been a cherished favorite among families. With a hint of European flair, these pancakes are perfect for breakfast or brunch, providing a wholesome and satisfying meal.
Ingredients:
- 2 fresh zucchinis
- 4 eggs
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 4 teaspoons baking powder
- 1/4 cup butter or margarine
Nutrition Facts (Per Serving):
- Calories: 363
- Fat: 26.8g
- Saturated Fat: 10.3g
- Cholesterol: 216.5mg
- Sodium: 831.7mg
- Carbohydrates: 21.8g
- Fiber: 1.3g
- Sugar: 2.3g
- Protein: 9.6g
Instructions:
-
Wash the zucchinis thoroughly and shred them using a fine shredder, leaving the skin intact.
-
In a large mixing bowl, beat the eggs. Add the shredded zucchinis to the bowl and mix well using a fork.
-
Stir in the all-purpose flour, granulated sugar, salt, and olive oil until well combined.
-
Add the baking powder to the mixture and mix using a spoon until the batter reaches a consistency similar to heavy whipping cream.
-
Preheat a griddle to 425-450°F. Alternatively, if using a heavy-duty frying pan, heat it over medium-high heat, adjusting as necessary.
-
Before cooking each batch of pancakes, lightly grease the griddle or frying pan with oil.
-
Spoon approximately 2 tablespoons of batter onto the hot griddle for each pancake.
-
Cook the pancakes until bubbles form on the top and begin to pop, which takes about 1 1/2 minutes. Then, flip the pancakes over and continue cooking for another 1 to 1 1/2 minutes or until they are fully cooked through.
-
Once cooked, lightly brush each pancake with melted butter and either keep them warm in a preheated 250°F oven until all pancakes are cooked, or serve immediately.
-
Serve the zucchini pancakes with your choice of jams or syrups. They also pair wonderfully with sour cream or yogurt, along with additional jams or syrups, or enjoy them plain.
-
These versatile pancakes are perfect for breakfast, brunch, or as a delightful snack any time of day.
Notes:
- For a twist, try adding grated cheese or finely chopped herbs to the batter for added flavor.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
Enjoy your homemade Zucchini Pancakes! 🥞🍽️
