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 slightly thin and pourable. Pour onto hot skillet/griddle, flip when bottom is done. Total cook time 3-4 minutes. Brush with melted butter and sprinkle with grated parmesan cheese. Makes 6-8 pancakes.
Do you have a fave zucchini recipe?
