Total TimePrep/Total Time: 25 min.
We really like zucchini pancakes but the cornmeal in this recipe makes it a real hit! I am going to make it again and put some sweet corn in the recipe and then serve with a corn sauce. I think that will make it even better. Actually, this recipe could be adapted in to lots of different tasty pancakes!
I substituted a whole grain pancake mix so I omitted the baking powder and used the salt to help the zucchini release its moisture. I also squeezed the zucchini in a clean kitchen towel. I used the batter to make 4 waffles instead of 8 pancakes. I then topped the waffles with cheeseburgers!!! The waffles were a perfect platform for the burgers...very savory. Will definitely use this recipe again.
I made these pancakes tonight! They're delicious without the butter and syrup!
These were very good. I will make them again. Eeryone liked them. Thanks Katherine.
Looking for another way to use fresh zucchini? This recipe is great! I served it with barbeque pork sandwiches, which made for a nice meal. They are easy to make, with a light Parmesan cheese taste (I would be tempted to leave the Parmesan cheese out next time). All in all a winner! Will make again.
If in a hurry, you can use a package of jiffy mix cornbread mix. A friend of mine gave me this recipe eons ago and I look forward to summer for fresh zucchini. YUM.
These are delicious! I serve them with plain Greek yogurt and apricot preserves, which compliment the flavored and texture of these addictive pancakes beautifully. But butter and real maple syrup are delicious, too!
I made these delicious pancakes for dinner tonite. I used 1 tsp. dried minced onion instead of the finely chopped onion and I also added 1 Tbsp of oil to the batter. They turned out wonderful! They were very tasty ... a very nice consistency from the cornmeal and a freshness from the zucchini. Now I know what to do with some of the zucchini I'm getting from my neighbor's garden! Highly recommended!