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Print this Recipe    Zucchini Pancakes

A Blender (or similar food-action machine)
Oiled skillet/frying pan, or oiled griddle

One large zucchini (at least 8 or 9 inches long), peel lightly scraped (but not so as to take every bit ofpeel off), ends of zucchini sliced off

1/3+ cup milk (or buttermilk)
3 eggs
pinch of salt
1/4 or less cup sugar (optional)
1 Tbsp Cinnamon (optional)
1/4 tsp all spice (optional)
2 tsp baking powder1 1/2 cups flour (more if you use a very large zucchini, or if you decide to use 2 large zucchini)
(To upgrade the healthiness of this, you may use whole wheat flour instead of white.)

Heat up your oiled frying pan, or oiled griddle.

To Make batter:

1 Cut zucchini into large chunks and put in blender alongwith eggs, and milk.
2 Blend on high speed.
3 Add salt, sugar, cinnamon, allspice, bakingpowder.
4 Blend.
5 Add flour.
6 Blend at medium speed until well mixed.

To Make Pancakes:

1 Pour batter into hot oiled frying pan as for pancakes (or onto hot oiled griddle).

2 As with ordinary pancakes, when bubbles appear on surface, use spatula to seeif underneath is golden brown yet.

3 When underneath side is golden brown, turn pancakes over to brown other side.

Makes 6-8 zucchini pancakes.

If you leave the peel fully on the zucchini the pancakes will be more green in color.


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