Wednesday, August 19, 2009
I especially like to use food that is in season. It is typically fresher and has better flavor when you can use it very soon after it is picked. We have a garden and the zucchini is coming on fast and furious. There are many variations of zucchini pancakes. I didn't even use a recipe for these tonight but they turned out great.
4 average sized zucchini, shredded to make about 6 cups
1 cup whole wheat pancake mix (I used Bob's Red Mill)
1 cup shredded co-jack cheese
Mix these ingredients together in a very large mixing bowl and sprinkle about 2 teaspoons garlic powder over and gently stir in.
Lightly beat 4 eggs and add to zucchini mixture.
Spray non-stick cooking spray on a griddle that has been preheated to 350 degrees.
Place a mixing spoonful (about 1/4 cup) of batter in prepared pan and flatten slightly with mixing spoon. Flip with pancake turner after pancake turns dark brown. You may need to flip a few times to be sure it gets cooked through. Serve warm just plain or with low fat sour cream.
Makes about a dozen 4-inch pancakes.
We ate these with leftover Pork Sirloin from last night. They were topped with a sauce made of Dijon mustard and a little honey and some freshly ground black pepper, then broiled for about 8 minutes per side.