At work, we have a big table in the teacher workroom. This table is usually cluttered with free-for-alls, ranging from craft and classroom supplies, to cookbooks and other things that might fall into the category of ‘one’s man’s trash is another man’s treasure’.
One day when I went into work, there was a stack of magazine. I believe they were Country Living, but I’m not positive on that. I flipped through one, then found this recipe. The picture made it look delicious, so I jotted down the recipe and made the pancakes that night at home. And…they are DELICIOUS, so easy to make, AND they are pretty darn healthy, if you ask me!
Theo does not care for these pancakes, but I love them. They are in my recipe collection ‘to make when Theo is gone’…so I usually have them for dinner about once a week :/ Yes, they are THAT good. And THAT easy.
1/2 c flour
1/2 c Parmesan cheese
1/2 t dried oregano
sprinkle of salt and pepper
1 1/2 c shredded zucchini (about one medium zucchini)
1 egg, beaten
2 T chopped onion
2 T mayo
2 T butter (used to cook the pancakes with)
Sour Cream (to eat the finished product with!)
The first thing I do is grate up the zucchini into a medium-sized mixing bowl. I just use a regular cheese grater, but if you don’t have one, you can always use a peeler and just peel the whole zucchini, skin and all.
Next, add all the remaining ingredients except the butter and sour cream
Mix it up well with a wooden spoon
Melt the butter on a skillet, and when butter is melted use a spoon to plop the pancake mixture onto the skillet. These are much thicker than regular pancakes, so I found that I needed to mush it down with the back of a spoon myself. I guess it doesn’t really matter, but the thinner you make them, the faster they will cook! Cook 3-5 minutes, or until golden, flipping once.
Eat warm, dipped or spread with sour cream.
I found that this recipe makes about 6 medium pancakes. I also found that these pancakes are not very good leftovers…so plan accordingly!