Zucchini Pancake Delights
Ingredients:
- 3 tbsp melted salted butter
- 1 sizeable egg
- 1 cup buttermilk (or refer to alternatives provided)
- 1 average-sized zucchini, shredded (approx. 1 1/2 cups)
- 1 1/2 cups (195 grams) plain flour
- 1/2 tsp table salt
- 4 tsp rising agent (baking powder)
- 2 tbsp white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Extra butter or cooking spray for the skillet
To Garnish:
- Golden syrup
- Additional butter
Directions:
- Prepare the Zucchini: Using a grater’s larger side, shred the zucchini into a container. Keep aside.
- Prepare Your Mix: In a mixing bowl of medium size, dissolve the butter. Incorporate the egg and buttermilk subsequently. Introduce the shredded zucchini and mix. Blend in the remaining ingredients until they’ve just melded; a few lumps are completely fine.
- Pancake Time: Preheat your skillet to 350°F or set a wide pan on a medium flame. Butter it generously or use a cooking spray. Depending on how large you’d like them, deposit 1/4 or 1/3 cup of the mixture onto the skillet. Flatten the batter slightly using the back of your scoop. When they begin to puff up and the base turns golden-brown, it’s time to turn them over. Keep a keen eye; the process usually takes a couple of minutes at most. Use your spatula to peek beneath them.
Pro Tip: To make flipping a breeze, consider spraying your spatula with a nonstick spray. If they’re turning brown too swiftly, lower your flame. They’re ready to devour when both sides are golden-brown with no uncooked batter seeping from the sides.
- Serve and Preserve: Relish your pancakes warm with a dollop of butter and a generous pour of golden syrup. If you’ve made more than you can eat, store them in a sealed bag in the fridge for up to two days. Alternatively, freeze them for future breakfasts – up to two months. Thaw and warm them as you’d do with freshly made ones.
Additional Info:
- Regarding Zucchini: It’s best to shred the zucchini into a separate bowl and discard any excess liquid.
- Buttermilk Alternative: If buttermilk isn’t available, make a quick alternative by mixing 1 tablespoon of lemon juice or white vinegar in a measuring cup. Top it up with milk until the 1-cup mark. Let it rest for 5 minutes, give it a stir, and it’s ready to use.
- On Flour: On occasion, I substitute half a cup of plain flour with half a cup of white whole wheat flour for added nutrition.
