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!
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.
- 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
- 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
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.