Parmesan and Zucchini Pancakes
A delicious savory pancake with Parmesan and shredded zucchini. It makes for a great summer side or an interesting brunch item.
Equipment
- large mixing bowl
- griddle or frying pan
Ingredients
- 2 eggs
- ½ cup milk
- 1 Tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup Parmesan cheese grated
- 1 tsp garlic powder
- 2 cups grated zucchini
- 4 basil leaves chopped
- ¼ tsp black pepper
Instructions
- Wash zucchini, cut off both ends and either run it through the food processor on a course shred setting or grate by hand on the biggest holed grater you have.
- In a large mixing combine eggs, milk and vegetable oil.
- Add flour, baking powder, salt and lightly beat until blended together.
- Add cheese, zucchini ,garlic powder, basil and pepper and mix to blend.
- Heat a griddle or large skillet of medium high heat. Add about ½ tablespoon of vegetable oil to coat the surface and wipe up excess with a paper towel.
- Ladle rounds of batter onto your pan and cook until the bottom has browned, about 4 minutes. (If your bottoms are browning too quickly turn down your heat)
- Flip the pancakes and cook for a few more minutes. The pancakes will rise up a bit and be springy to the touch when down.
- Continue with steps 5 and 6 with the rest of the batter. Enjoy with butter or as is.