Zucchini Crispy Pancakes
 
Zucchini Crispy Pancakes
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Ingredients
  • 2 c. grated unpeeled zucchini
  • ⅓ c. flour
  • ½ t. baking powder
  • 2 eggs, beaten
  • 1 t. salt
  • 1 t. sugar
  • 2 t. black pepper
  • 1 t. milk
  • ¼ c. grated parmesan cheese
  • Butter
  • Fresh pico de gallo or your favorite salad dressing like ranch, etc.

Instructions
  1. Mix all ingredients, except butter, in order as listed. Mix well.
  2. Heat 1 T. butter in skillet or griddle for each batch of pancakes.
  3. Pour about ¼ c. of batter for each pancake into the skillet.
  4. Cook until light brown, flip and cook the other side.
  5. Serve immediately, topped with pico and use dressing as a dipping sauce or eat plain.

Zucchini Crispy Pancakes

Zucchini Crispy Pancakes

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