Yay! Time for another recipe swap! Thanks to Sarah from A Taste of Home Cooking for organizing!
This time I was assigned to make something from Life and Kitchen. Not exactly a difficult task, with lots and lots of great recipes to choose from. Ultimately, I went with these pancakes because I love a good way to sneak some veggies into TheFutureFoodCritic. Yes, of course I’d like for him to go, “oh excellent – zucchini, make mine a double”, but he’s fickle. Some days he’ll love it, others – he just won’t. I’ve rarely seen him turn down a pancake though! It wasn’t until I read the “about” section of Lindsay’s blog that I realized she had given up cooking with meat. Her recipes all look fabulous, and I honestly didn’t notice or miss it! (Perhaps something to consider for the family). Lindsay’s a top chick – stop by and check out her blog. The verdict on this recipe can be seen at the bottom of this post…. enjoy! SOURCE: (Only very slightly adapted from) Life and Kitchen (originally from Ina Garten)
Recipe Swap: Zucchini Pancakes
- 2 medium zucchini I used about 2 cups
- 2 Tbs grated red onion
- 2 eggs lightly beaten
- 6 Tbs flour plus extra
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- A splash of milk maybe 1/4 cup
- Unsalted butter and vegetable oil
- Grate the zucchini into a bowl and immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add more about 2 Tbsp at a time - if the batter is too thick, splash in some milk)
- Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Remove the finished pancakes and 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. Serve immediately or keep warm in a 300 degree oven for up to 30 minutes.