Contest-Winning Zucchini Pancakes Recipe
- 1/3 cup biscuit/baking mix
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- 2 eggs, lightly beaten
- 2 cups shredded zucchini
- 2 tablespoons butter
- 1. In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
- 2. In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Yield: 5 pancakes.
1 each: 128 calories, 9g fat (5g saturated fat), 100mg cholesterol, 248mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.
Reviews for Contest-Winning Zucchini Pancakes
"We enjoyed the flavor and quick prep of this recipe!"
"We love these. I have been making them for many years! Great served with fish, too."
"We liked it the first time I made it. The second time I made it even better by adding fresh corn kernels that I cut from an ear of corn with a knife."
"I used to make these for my toddler for lunch, or even dinner. He loved them, plus they have so much nutritional value with the zucchini and eggs, etc. Besides, I loved eating them too. I just ate them plain, but sour cream sounds good. Wonderful blend of flavors."
"I really enjoy these pancakes for lunch when I'm alone. Its a wonderful way to use my frozen shredded zucchini. I also add cooked pork sausage to make them more substantial. It then becomes a meal in itself."
"I had aprehensions about this recipie but with so much zucchini, I had to try. I was pleasantly surprised. They were even good with syrup."
"Serve them with sour cream."
"What do you serve them with? Do you eat them plain? Not syrup right?! That doesn't sound too good to me!"