Uncle Dobos Maple Zucchini Pancakes Food

ZUCCHINI PANCAKES

Steps:

• Wash and shred zucchini on a fine shredder (DO NOT PEEL).
• In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
• Add flour, sugar, salt and olive oil and stir well to blend.
• Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
• Preheat griddle to 425- 450°F.
• If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
• Rub grill or frying pan with oil before cooking each batch of pancakes.
• Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
• Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
• When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
• Serve with your choice of jams or syrups.
• Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
• These pancakes are delicious for breakfast, brunch or just as a snack anytime.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI-PARMESAN PANCAKES

Steps:

• In a bowl, combine all ingredients except butter and oil.
• In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
• Press lightly to flatten.
• Fry until golden brown and crispy, about 2 minutes on each side.
• Serve with sour cream if desired.

SIMPLE ZUCCHINI PANCAKES

Steps:

• Mix all ingredients in a bowl thoroughly.
• Heat the oil in a frying pan and fry like you would any other pancake on both sides.
• Remove from pan to drain and serve with sour cream.

ZUCCHINI PANCAKES

Steps:

• Use hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.
• Whisk eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.
• Heat oven to 225ºF. Heat 2 tsp. oil in large nonstick skillet on medium heat. Spoon about 3 Tbsp. zucchini mixture into skillet; flatten with back of spatula to 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining zucchini mixture, adding remaining oil as needed.
• Serve pancakes topped with sour cream.