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Zucchini Pancake Recipe

zuchinni

We have requests from our guests for many of the items we prepare for breakfast. This week one of our guests, Sterling S., enjoyed our zucchini pancakes so much that he wrote to ask for the recipe. That particular morning, we served them with omelets made with Gruyere cheese, sun dried tomato, basil and prosciutto. As the summer squash season is coming to a close, make sure to enjoy them soon! You can find this and many other recipes in our cookbook, La Cucina Anna Maria: Good Life Recipes from San Juan Island.

Here is the recipe:

Savory Zucchini Pancakes

1 1/2 cups zucchini finely shredded (about two 8-inch zucchinis)2 large eggs beaten1 cup all-purpose flour

½ cup milk

½ cup grated parmesan cheese or grano padano

1/2 tsp salt

1 Tbsp vegetable or extra virgin olive oil1 tsp baking powder

½ tsp garlic

1 tsp basil

¼ tsp rosemary

¼ tsp black pepper

In a large mixing bowl, beat eggs then add oil and milk. Add dry ingredients and then shredded zucchini and mix until combined. Preheat griddle or heavy frying pan. Spray with non-fat cooking spray. Spoon batter on hot grill; about 2 tablespoons for each pancake. Cook until bubbles almost stop. Flip pancakes and cook on other side until pancakes are done.

Serve with sour cream, yogurt, or syrups. Makes 24 small pancakes.

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