2 cups finely
shredded zucchini, include green skin, do not peel
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. salt
vegetable oil or Extra Virgin olive oil
4 tsp. baking powder
1/4 cup melted
butter (for rub on pancakes).
Wash and shred zucchini.
In a large mixing bowl, beat eggs, add shredded zucchini and mix well
with a fork.
Add flour, sugar,
salt and vegetable oil and stir well to blend.
Finally, add baking
powder and mix well using a mixing spoon.
should be like heavy whipping cream.
Preheat grill to
425 F to 450 F. Rub grill with some vegetable oil. Spoon batter on hot
grill (aboutg 2 tablespoons) for each pancake.
Cook for about 2
minutes or until bubbles almost stop, turn over and cook for another 1
1/2 to 2 minutes longer.
Rub pancakes with
melted butter or margarine. Serve with your choice of jams or syrups.
Also very tasty with sour cream or yogurt and your choice of jams as well
as pancake syrup.
TIP: Yields about 16 - 3 inch round pancakes. You can also use a heavy
bottomed frying pan or skillet for cooking. Adjust heat accordingly. These
zucchini pancakes are just great for breakfast, brunch or just a snack.