Jul 19, 2010

Zucchini Pancakes

Zucchini pancakes (with a tomato bread side salad I'll share real soon!)

A few months ago, at the start of spring, I watched an episode of Barefoot Contessa and it was completely focused on farm fresh food. I was running while watching the show and I was so mesmerized by all the delicious sounding and looking food that my run was over in no time! I wanted to run right off the treadmill into my kitchen and make everything I had just seen! One of the main farm foods was zucchini. I’ve already shared my zucchini bread with y’all (I hope you enjoyed) and now I’ve got another great recipe to add to your zucchini repertoire! I’ve made these zucchini pancakes a few times now, but this past time in particular I was in need of a quick meal. I had gotten home from work late, still had more to do that night and it was my week to make dinners. I was in a bit of a pinch but I was determined to not skimp on our meals (or put on my nicest face for Jor and kindly ask to trade a meal making night with me!) My solution was zucchini pancakes and a really great (and easy!) heirloom tomato, bread salad. I’ll share the salad portion this week as well! It’s a great combo!

These zucchini pancakes are minimalists! You only need a few ingredients:


(Adapted from Barefoot Contessa at Home. Makes 6 pancakes for 2 main dishes.)

  • 1 1/2 medium sized zucchini grated
  • onion powder
  • 2 large eggs
  • 6-8 tablespoons unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon of ground pepper
  • cooking spray

Putting these little pancakes together is pretty quick and simple. Start off by grating your zucchini into a large bowl. I use a small grate size simply because the pancakes are more on the small size. In a smaller bowl, beat the two eggs together so you have a smooth consistency to add to the larger bowl. Now you’ve combined the wet ingredients and it’s time for the dry ingredients. Add the flour, salt, pepper and baking powder and stir. You only want to start off with 6 tablespoons of the flour. My mixture was still a little too wet and runny so I went ahead and added the remaining 2 tablespoons. However, you may find your consistency different and it’s always easier to add than take away!

Zucchini pancake batter

You’re ready for pancake making! A saute pan is best for this, like regular pancakes and you can use butter or cooking spray. I actually used cooking spray this time around but a little butter for each pancake isn’t going to kill anybody! Go with whatever you like or is handy. I used a large flatware spoon (the spoon you use to eat your soup) and pour the batter into the heated pan. Let the batter sit there for a few minutes until bubbles start to form on top. All the same rules that apply for regular pancake making! When you can move the zucchini pancake around and not have batter everywhere, you’re ready to flip! Flip to the other side, let cook all the way through and they’re done!

Zucchini pancakes...about ready to flip to the other side!

Because you’ll probably have some of the pancakes done before you’re completely ready to sit down to eat, it’s best if you put your oven on low, around 300 degrees, and put the done zucchini pancakes on a baking sheet to stay warm.

I told you these were low stress! I’ve only had them for dinner but I think they’d be great for even a nice brunch or weekend lunch for yourself or friends. It’s an easy recipe to reduce or even make larger for more mouths to feed and you can make them a little ahead of time if needed: they can stay warm and moist in the oven for about 30 minutes! If you’re someone who worries about how strong the zucchini taste is, have no fear! It’s not overpowering and you don’t feel like you just took a big bite out of a zucchini! So fast, easy, nutritious and delicious! For now, that’s zucchini pancakes…in the shell of a nut!

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