The kids like cooked zucchini with a bit of salt and pepper a lot (yes, it is true!), but we were getting a bit tired of that this week, so I decided to use our zucchini for a different and quite tasty purpose. We ate them for dinner with some sausage and Axy and Luka agreed that these pancakes were very good too! You could, however, eat them for breakfast too.
4 eggs
2 cups grated zucchini
3/4 cup all-purpose flour (or whole wheat pastry flour)
1/2 tsp sugar
1/2 tsp salt
3 TBS olive oil
4 tsp baking powder
butter for the skillet
In large mixing bowl, beat eggs, add shredded zucchini and mix well with fork. Add flour, sugar, salt and olive oil and stir to blend well. Finally, add baking powder and mix well using a large spoon, scraping sides with spatula as necessary. Do not overbeat.
Spoon batter on to cooking surface. Cook until there are no longer bulbbles forming in the pancake--about 2 minutes. Turn over and cook for a few minutes longer. Serve with butter and maple syrup if desired. Sit back and think how smart you are for getting zucchini into your kids unnoticed. :)
