Zucchini-Cornmeal Pancakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 pancakes.
My mom has made these treasured family hotcakes for ages. Try them as a breakfast-for-dinner meal with fresh fruit, yogurt and honey on top. —Katherine Wollgast, Florissant, Missouri
Ingredients
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2 cups shredded zucchini
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1 cup all-purpose flour
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1/2 cup grated Parmesan cheese
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1/3 cup yellow cornmeal
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1/4 cup sugar
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1-1/2 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon pepper
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2 large eggs
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1/3 cup 2% milk
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1/4 cup finely chopped onion
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Optional: Butter and maple syrup
Directions
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1.
Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
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2.
Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini.
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3.
Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts
2 pancakes: 314 calories, 6g fat (3g saturated fat), 103mg cholesterol, 973mg sodium, 52g carbohydrate (16g sugars, 2g fiber), 12g protein.
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