Wednesday, September 18, 2013

Sweet Zucchini Pancakes

The zucchinis are taking over the world!  Actually, I kinda wish they were.  It seems anyone with a garden is anxious to get rid of them, but I audibly gulped as I noted the priced of $1.30 per pound at the grocery store.  Zucchinis are the best sneaky veggie there is!  You can disguise them in just about anything, and they don't take over.  I love them!  So if you hadn't noticed, this post is a shout out to all my friends with gardens to pass some my way so I don't have to buy them at top dollar.  OR WAIT... I guess if I were being a little less demanding, {guilty smile} this is my gift to you.  You now have another yummy way to use up those green guys. :)

Sweet Zucchini Pancakes (Tasty Kitchen)
½ cups All-purpose Flour
3 Tablespoons Sugar
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
¼ teaspoons Salt
1 whole Egg
½ cups Greek Yogurt (nonfat Is Fine) (I used plain yogurt, not Greek, and it don't think it worked as well.  Greek is quite a bit thicker, and my batter was kind of runny weird.  Just saying. :)
2 Tablespoons Melted Butter
1 whole Zucchini, Grated

½ cups Water Or Milk

Preheat a nonstick skillet or griddle to medium-high heat (350ºF).
Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside.
In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.
Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!
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