Zucchini Pancakes
Zucchini Pancakes
Submitted by : William Uncle Bill Anatooskin
Location: Burnaby, B.C. Canada
2 cups finely shredded
zucchini, include green skin
(Requires about 2
medium size zucchini)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 tsp. granulated sugar
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1/2 tsp. salt
3 Tbsp. vegetable oil
or Extra virgin olive oil
4 tsp. baking powder
1/4 cup butter,
melted (rub for pancakes)
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Wash and shred zucchini. In a large mixing bowl, beat eggs, add shredded zucchini and mix well with a
fork. Add flour, sugar, salt and vegetable oil and stir well to blend. Finally, add baking powder and
mix well using a mixing spoon. (Batter consistency should be like heavy whipping cream). Preheat grill
to 425 to 450 F. adjust temperature if necessary. Rub grill with some vegetable oil, spoon about 2 large
tablespoons of batter for each pancake. Cook for about 1 1/2 to 2 minutes or until bubbles almost stop,
turn over and cook for about 2 minutes longer. Rub cooked pancakes with melted butter or margarine. Serve
with your choice of jams or syrups. Also very tasty with sour cream or yogurt along with your choice of
jams, jellies or syrups.
Yields about 16 - 3" round pancakes.
You may also use a heavy bottomed frying pan or heavy skillet to cook pancakes. Cook on medium-high heat.
These pancakes can be eaten for breakfast, brunch, lunch or a snack.
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