This lady is a pancake genius! I was hesitant to try these but these are like fancy pancake house good pancakes. If you've ever been to Schmity's in Idaho Falls, they're like that.
Sweet Zucchini Pancakes; serves 2 (5-6 pancakes)
- 1/2 cup all purpose flour
- 3 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup greek yogurt (I used sour cream..tastes the same)
- 2 tablespoons melted butter
- 1/4 cup water or milk (I used a slosh just enough to make them pancake consistency)
- 1 mid sized not Mormon sized zucchini, grated
- Preheat a nonstick skillet or griddle to medium-high heat (350 degrees). These pancakes are a little picky about temperature.
- Whisk dry ingredients together (flour through salt) and set aside.
- In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. (OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness. For me, 1/4 cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.)
- Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!
