Serve these wholesome pancakes with Greek yogurt, sour cream, or applesauce for dipping.
Ingredients: Makes about 24 pancakes
- 2 large zucchini, grated (about 5 cups)
- 1/4 cup finely chopped scallions
- 2 large eggs
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup milk
- Freshly ground pepper to taste
- 2 cups cornmeal
- 1 teaspoon baking powder
- 7 tablespoons olive oil
- Wrap the grated zucchini in a clean towel, and squeeze out as much moisture as possible.
- In a large bowl, combine the zucchini, scallions, eggs, cheese, milk, and pepper to taste. In a small bowl, stir together the cornmeal and baking powder. Add the dry ingredients to the zucchini mixture and stir to combine.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, drop the batter into the pan by the tablespoonful. Cook for about 3 minutes on the first side, until the pancakes start to look set around the edges and the bottoms are golden. Flip and cook for about 2 minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter.
These pancakes keep well in the fridge for up to three days. When you’re ready to serve again, simply spread them out on a tray in a 250°F oven until they ‘re warm and crisp.