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?
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.
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