Zucchini Pancakes

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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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