Zucchini Nut Pancakes
"These potato pancake substitutes are a great way to slip in some veggies. The nuts add a flavor not usually found in these types of pancakes."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3⁄4 cup milk
- 1⁄2 cup grated zucchini
- 1⁄4 grated onion
- 2 tablespoons corn oil
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped pecans or 1/2 cup other nuts
- oil, for sauteing
directions
- Combine all ingredients except sautéing oil in the order given and mix well Heat 1 T oil over medium heat in a skillet.
- Spoon 1/4 cup of batter into skillet and cook until bottom in golden brown.
- Flip and repeat.
- Remove and keep warm.
- Repeat for remaining batter, adding oil when needed.
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Reviews
-
Ugh, I hate it when a good chef's recipes don't work out. OK, the good points, the taste. These pancakes taste great once you get them cooked. But that was the problem... I made up the batter exactly as stated and got a rather thick batter the consistency of scone dough. Too thick to spread out. I did try to make a little one hoping it would do something unexpected but no joy. So I added some more milk [approx 1/3 cup] which got the consistency much more pancake like. However I then had a binding problem. So I finally ended up chucking in a couple of eggs and that worked well. I had even tried a different frypan hoping that was the problem but no luck there. Worth making but be prepared to add a few extra bits and pieces to get the consistency right.
RECIPE SUBMITTED BY
SJG3483
Atlanta, 0
