For everyone who is a gardner growing zucchini, you are probably starting to say “gad zukes, what will I do with it all?” If you are not inundated with zucchini now, you most likely will be very soon. So I’m going to feature some recipes that utilize zucchini in the starring role. Look for them on Thursdays, which I am designating as “Theme Thursdays”. After zucchinis, I’ll see what other food items there might be that I can do the same thing with. It’s kind of fun to see how many different ways a particular food can be incorporated into the various categories of dishes.
Last summer at the farm stands near me, I saw a few yellow zucchini, and I tried one. Except for the color it is the same as the green variety. This year, I’m seeing a lot more of them. In fact my neighbor was selling some really large ones for $1.00 each. Of course, I bought several, thinking how apt they would be to feature on a blog called “Delicious on a Dollar”. Watch for them to show up in some of these posts.
Today we will start with these pancakes that are moist, savory and delicious hot from the griddle; or warm, at room temperature….even cold. They can be for breakfast, or dinner, whenever you are in the mood for some non-traditional pancakes.
For breakfast with sausages.
I have experimented with these pancakes and added an ear of cooked corn, cut from the cob. They were delicious served with salsa and sour cream. You can also vary the cheese used and get a somewhat different flavor. And if you don’t have scallions, try grating a sweet onion instead. Many recipes that use zucchini have you squeeze the liquid out of the zucchini, but this recipe doesn’t require that as long as you cook the batter just after it is made. If you let it sit a while the zucchini will add too much moisture and the batter will become wet. If that happens, just add some more flour to compensate.
Recipe: ZUCCHINI-CHEESE PANCAKES
Yield: about 20 pancakes
- 4 large eggs, lightly beaten
- 1/2 tsp. ground black pepper
- 1/4 cup olive oil or vegetable oil
- 2/3 cup chopped chives or scallions; about 1 bunch scallions trimmed and chopped
- 2 tsp. salt, to taste
- 1 tsp. dried basil**
- 1 tsp. dried oregano**
- 4 cups coarsely grated zucchini; about one 10″ zucchini
- 1 3/4 cups all-purpose flour
- ** substitute 2 tsp. Pizza Seasoning for the dried herbs, if desired. reducing salt to 1 1 /2 tsp.
- 1 cup grated Parmesan, cheddar, Monterey Jack or other cheese ( or a combination).
1. Preheat a griddle or frying pan over medium-high heat; If you have an electric griddle, set the heat to 400*F.
2. Beat the eggs with the oil, salt and pepper until thoroughly combined.
3. Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4. Stir in the flour. This will be a very thick batter.
A very thick batter.
5. Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; spread the batter to about 3 1/2″ to 4″ diameter.
Spread batter to about 4″ rounds.
6. Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set. (My pancakes did not get bubbles on top. Lift the edges, and peek at the bottom. If brown, turn them over.)
Turn over when they start to get brown.
7. Flip the cakes, and cook them for about 3 – 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.
8. Continue cooking until you have used all the batter.
9. Serve warm with butter and grated cheese, salsa and sour cream, or applesauce. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.
Serve with butter and grated cheese. YUM!
SOURCE: King Arthur Flour