ZUCCHINI PANCAKE FROM DR. SEARS
From askdrsears.com: "A long-standing Sears' family favorite that even our toddlers enjoyed. The recipe makes one, thick, 8-inch pancake, or you can make smaller ones."
Provided by rachelallen828
Categories Vegetable
Time 15m
Yield 1 8 inch pancake, 1 serving(s)
Number Of Ingredients 6
Steps:
- Stir ingredients together without over-beating. Bake on a preheated griddle. Before flipping, sprinkle on sunflower or sesame seeds, if desired. Serve with fruit spread or salsa.
ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
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 PANCAKES
This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.
Provided by William Uncle Bill
Categories Breakfast
Time 35m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 363, Fat 26.8, SaturatedFat 10.3, Cholesterol 216.5, Sodium 831.7, Carbohydrate 21.8, Fiber 1.3, Sugar 2.3, Protein 9.6
ZUCCHINI PANCAKES
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.
Provided by Elaine Louie
Categories dinner, quick, weekday, weeknight, pancakes, appetizer
Time 30m
Yield 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
- In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
- Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
- For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
ZUCCHINI PANCAKES
These zucchini pancakes make a fresh, flavorful, and light dish that's perfect for a meal for one-or a nice appetizer at a dinner party. The pancakes are beautifully green and easy to make in about 30 minutes.
Provided by Amanda Hesser and Merrill Stubbs
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grate the zucchinis and potato using the large hole grater: you should have 2 cups of grated zucchini and a ½ cup of grated potato. (Save remaining zucchini and potato for another use.) Salt generously. Put mixture in a colander lined with a tea towel and let rest for at least 15 minutes to drain out the moisture. This will help the pancakes hold together.
- In a small bowl, beat the egg. Add parsley, lemon zest, and a pinch of salt and set aside. Roll and squeeze zucchini/potato mixture in the tea towel to release the moisture. Combine egg mixture with zucchini-potato mixture; add breadcrumbs as needed to absorb excess liquid.
- In a skillet, melt 1 tablespoon butter over medium heat until sizzling. Drop ¼ cup-sized balls into skillet; do not overcrowd. Using a spatula, flatten the balls into thin discs for crispier results. Once the first side has browned, about 2 minutes, add another tablespoon of butter, flip the pancake, and continue to cook on the other side, about 2 minutes more, until both sides are browned and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. Repeat until you've made all the pancakes. Serve immediately, accompanied by sour cream or plain Greek yogurt.
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