Zucchini Bread Pancakes
bakeat350.net
(from The Pretty Dish by Jessica Merchant, toppings adapted)
1 1/2 cups unbleached all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
2 eggs, lightly beaten
1 1/4 cups milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup freshly grated zucchini
butter, for serving
whipped cream, optional for serving
chocolate crispearls or mini chocolate chips, optional for serving
maple syrup, optional for serving
In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a small bowl, whisk the eggs, milk, vanilla, and melted butter. Add the wet ingredients to the dry, mixing until smooth and combined. Fold in the zucchini.
Heat an electric griddle over medium heat. Add a bit of butter if needed, then pour 1/4 cup of the batter on the hot skillet and repeat, leaving 1" between pancakes. Cook for 2 minutes or until the pancakes bubble on the top and edges. Turn and cook for 1-2 minutes, or until golden and set. Repeat with remaining batter.
Serve immediately with butter, whipped cream, and chocolate (or with butter and maple syrup).
To see the full post, go here: http://www.bakeat350.net/2018/04/the-pretty-dish-zucchini-bread-pancakes.html
