Zucchini Cheddar Pancakes Food

ZUCCHINI CHEDDAR PANCAKES

Steps:

• Mix zucchini, Cheddar cheese, and onion together in a bowl. Stir eggs and biscuit mix into zucchini mixture until well combined.
• Heat vegetable oil on the griddle or large skillet over medium heat. Scoop about 1/4 cup batter onto heated griddle; cook until pancakes are browned, 3 to 4 minutes per side. Repeat with remaining batter.

ZUCCHINI CHEDDAR PANCAKES

Steps:

• Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
• Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
• Sprinkle flour over zucchini and toss to coat.
• Mix in cheese.
• Add eggs and mix until incorporated.
• Mix in salt and pepper.
• Place heaping scoops of mixture onto a hot, greased skillet. Flatten out scoop to make a flat pancake.
• Cook for approximately 3 minutes per side.
• Serve with cilantro lime crema or maple syrup!

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 CHEESE PANCAKES

Steps:

• Beat the eggs with the olive oil and salt and pepper.
• Add the scallions, dried herbs, zucchini, and cheese and mix.
• Add the flour and stir until just combined.
• Heat a griddle or frying pan over medium heat and add a small amount of butter or oil.
• Scoop 1/4 cups of batter onto the griddle and cook the pancake for 3 or 4 minutes, until browned on the bottom.
• Flip the pancakes over and cook for another 3 to 4 minutes, until browned on the other side.
• Continue until you've used all of the batter.
• Serve warm or at room temperature.
• Leftovers can be refrigerated and reheated in the toaster oven.

SWEET CORN CHEDDAR PANCAKES

Steps:

• Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
• Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
• Combine dry ingredients with the wet ingredients, stirring gently.
• Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
• Ladle ¼ cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.