High Maintenance Mom

Shred zucchini. Add eggs, salt, pepper. Then mix in the flour and baking powder. If the batter looks too runny, add more flour. Heat olive oil or butter in a skillet (I used a non-stick one) and drop about 1/4 c. of batter for each pancake. I flattened the pancakes a bit with a spatula. Cook about 2 minutes each side. Keep the cooked pancakes warm in the oven (at 300°) until you are ready to serve them or if you are in a rush like me, feel like a short order cook as your kids eat with you at the stove. Serve with maple syrup, tomato sauce, or other condiments.

The Barefoot Contessa at Home book includes onions. I am planning to try the recipe with a little onion in the future but my family was very happy with these basic pancakes.

Barefoot Contessa At Home

About 4 (2 medium pancakes each)

30

I really wanted to make zucchini pancakes so I doubled the recipe and hoped everyone would try them. My whole family loved them. The kids dipped theirs in maple syrup and I ate mine with Trader Joes artichoke and red pepper spread. I'm very excited to have another fun recipe we all enjoy.

2 large zucchini (shredded or grated)

2 eggs, lightly beaten

1 t. baking powder

6-8 T. whole wheat flour

1 t. salt

pepper

olive oil or butter for cooking