Zucchini-Currant Pancakes
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Salt1.5 cups
Buttermilk3 large
Egg1 cup
Currants (dried)1
ButterDirections:
1
Preheat oven to 200°F
2
Whisk first 7 ingredients in large bowl
3
Whisk buttermilk, 3/4 cup oil and eggs in medium bowl
4
Add to dry ingredients and mix just until blended but still lumpy
5
Fold in zucchini and currants
6
Heat griddle or heavy large skillet over medium heat
7
Brush lightly with vegetable oil
8
Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart
9
Cook until bottoms are golden, about 2 minutes
10
Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes
11
Transfer to baking sheet; keep warm in oven
12
Serve hot with butter and syrup
13
Preheat oven to 200°F
14
Whisk first 7 ingredients in large bowl
15
Whisk buttermilk, 3/4 cup oil and eggs in medium bowl
16
Add to dry ingredients and mix just until blended but still lumpy
17
Fold in zucchini and currants
18
Heat griddle or heavy large skillet over medium heat
19
Brush lightly with vegetable oil
20
Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart
21
Cook until bottoms are golden, about 2 minutes
22
Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes
23
Transfer to baking sheet; keep warm in oven
24
Serve hot with butter and syrup