Mar 272013
 

Pancakes are a breeze to whip up and doubling the batch means freezing left overs in sandwich baggies!  I enhance my pancakes with Courgette zucchini and plain yogurt.  In fact, my kids no longer want pancakes without grated zucchini!

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Zucchini is always on my grocery list!  It is the perfect vegetable to grate and blend into cookie dough, cake batter, breads and even meatloaf!  Zucchini is a low calorie additive offering nutritional value such folates, potassium and anti-oxidants.

Ingredients

  • 1/3 to ½ cup Milk
  • ½ cup grated green or yellow zucchini with skin
  • 1 cup plain yogurt
  • 1 T Brown sugar
  • 2 tsp. baking powder
  • 2 tablespoons lemon juice
  • 2 cups all-purpose Flour
  • 3 eggs
  • olive oil for pan

 Method

  • Grate Zucchini & whip together with eggs, 1/3 milk & yogurt.
  • Mix in all-purpose & sugar until thick consistency (add 1-2 T of milk if desired)
  • Add baking soda & pour lemon juice over allowing fizz reaction in batter
  • Fold fizzed-up baking powder into batter gently
  • Heat pan on med-low for 5 minutes & 1 T olive oil in pan for thin film
  • Pour 2-3 inches of batter into heated pan
  • Lightly brown pancakes on each side 3-4 minutes.

Serve with sliced bananas or fresh berries and Vermont maple syrup

Tips:

Adapt thickness of pancakes with respect to incorporating different ingredients

Too thin: Add a little flour!  Too thick: add a bit more milk in Tablespoon increments

Try using ½ of apple sauce or small smashed bananas in place of zucchini.

 

Trick: Separate yolks and blend with wet ingredients.  Then whip egg whites until soft peaks and fold into the batter at the very end with baking powder & lemon.

 

 

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