ZUCCHINI PANCAKES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 24 minutes
Prep Time 20 minutes
Cook Time 4 minutes
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
HOMEMADE PANCAKES RECIPE | ALLRECIPES
This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!
Provided by stephkarate1
Categories Pancakes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 10 pancakes
Number Of Ingredients 7
Steps:
- Mix flour, milk, egg, butter, sugar, baking powder, and salt together.
- Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 126.5 calories, CarbohydrateContent 17.3 g, CholesterolContent 30.2 mg, FatContent 4.7 g, FiberContent 0.5 g, ProteinContent 3.6 g, SaturatedFatContent 2.8 g, SodiumContent 374.5 mg, SugarContent 2.8 g
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