Zucchini Pancakes for Breakfast
Zucchini for breakfast? If you are still swimming in zucchini (even the kind left anonymously in your car at church) here’s yet another way to use them and add some vegetable nutrition to your favorite breakfast pastry.
If I had not been served a variation of these in the lovely Twin Turrets B & B in Boyertown, Pa., I likely never would have tried them. But with sour cream and butter in the mixture, in addition to zucchini and pecans, these are light, delicate and the recipe makes me wonder if zucchini and pecans wouldn’t be a great twist on crepes, too.
At the Twin Turrets, then-chef Dorothea used walnuts in her pancakes instead of pecans, but the recipe she sent me as a follow up (so sweet) said pecans; since those are what I more commonly keep on hand, I tried pecans at home my first go round and never looked back.
Zucchini and Pecan Pancakes
1 1/3 cup milk
1 cup sour cream
2 Tablespoons melted butter
1 cup zucchini, shredded and squeezed dry
2 cups pancake mix
¼ cup chopped pecans
In large bowl, combine the milk, sour cream, eggs and melted butter. Mix thoroughly. Add the pancake mix and stir until just combined. The batter will be lumpy. Add the zucchini and pecans or walnuts.
Pour onto a hot, lightly greased griddle or frying pan. Serve with plenty of butter and warm maple syrup. Serves 6 to 8 with 16 smallish pancakes.
I made a half batch recently and had leftover batter which was still good up to four days later.
(And if the kids ask what the green specks are, call these Twin Turret Green Giant Pancakes. Or something.)
What is your favorite way to use zucchini?
Carmen Wyse has a recipe for Greek Zucchini Cakes–served as a side with any summer meal that looks great in my book, Whatever Happened to Dinner.