One of the nicest gifts I’ve ever received is a hand-written cookbook from my mother-in-law. Inside is about eighty recipes, fine- tuned over a lifetime of feeding her family. This recipe is adapted from her own veggie pancake recipe. If you want to stay true to her version, add a little green onion.
Into a large mixing bowl you’ll need to add 3 cups grated zucchini ( approx. 3 zucchinis), 2 eggs and 4 tbsp. of flour. Stir this together to create your batter. Add sea salt and pepper to taste.
Heat 1 tbsp of oil ( I like to use safflower) on your skillet at medium-high. Dollop the batter onto your heated skillet. I usually only cook two small pancakes at a time. Cook for 2 minutes, flip and cook for another 2 minutes. Your pancakes should be golden brown and firm. This makes around 10 small pancakes.
Did they like it?
Husband- Of course!
Son #2- He TRIED it. HE TRIED IT! He didn’t like it, but he tried it. We’re doing a happy dance over here 🙂
– Mom on a veggie mission