Zucchini Pancakes

An abundance of zucchini presented a challenge this summer. I needed some new ways to prepare them for my family and zucchini pancakes certainly fit the bill. 1 cup shredded zucchini 3 Tbs.  Bisquick  baking mix 2 Tbs.  shredded mild cheddar ½ tsp. baking powder ½  tsp.  dried basil (optional) ½  tsp. pepper ¼ tsp. salt 1 egg   Topping ¼ cup melted butter Shredded parmesan cheese Mix all dry pancake ingredients, add egg and stir well. Batter will be {Read More}

About Tracey Cagle

My God brought me out of a pit of my own creation and blessed me beyond my wildest dreams. I am a second wife to my high school sweetheart and mother of four. I work part-time for a market research company and full-time as chauffeur, chef, and cheerleader to the children. I am active in my church home, where I teach a women's Sunday school class and facilitate bible studies. I enjoy volunteering. I write children's stories and have been rejected by some of the most renowned publishing companies in America. My daughter tells me Dr. Seuss was rejected on 17 submissions so I still have a way to go.

Emily’s Pancakes

My grandma and mom have used this recipe and now I use it in my home. Heat griddle to 350 degrees. In a medium mixing bowl, add together 2 cups of Bisquick, 2 eggs, and 1 cup of milk. I use a whisk to mix, eliminating any lumps from the batter. Pour batter on the griddle in circles about the size of the palm of your hand. Let cook on one side for two to three minutes. Flip the pancake over, {Read More}

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