The Pancake Chronicles just got more adventurous! Zucchini and lemon partner well in many dishes; they also have great partnership here in these pancakes. As an added bonus, these pancakes give you a nice helping of veggies in the morning, or whenever you choose to eat them. Give them a try!
This is the seventh installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.
This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.
Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1/4 cup honey
3 TBSP lemon juice
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Fold in:
1 cup finely shredded zucchini
Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.
Serve with honey, maple syrup, or plain yogurt.
Happy Adventuring, Pancake-Style,
Pip the Pig