Zucchini Pancakes
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 medium
Zucchini (about 3/4 pound)2 tbsps
Red Onion (grated)8 tbsps
All-Purpose Flour1 tsp
Baking Powder1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
Grate the zucchini into a bowl using the large grating side of a box grater
4
Immediately stir in the onion and eggs
5
Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper
6
(If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour
7
) Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan
8
When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan
9
Cook the pancakes about 2 minutes on each side, until browned
10
Place the pancakes on a sheet pan and keep warm in the oven
11
Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used
12
The pancakes can stay warm in the oven for up to 30 minutes
13
Serve hot