About the Recipe
From Smitten Kitchen
Ingredients
FROM THE MARKET:
2 large eggs
2 medium zucchini, shredded
3 T. olive oil
IN YOUR KITCHEN:
2 T light or dark brown sugar
1/4 c buttermilk
1/2 tsp salt
1 t baking soda
1 t ground cinnamon
1 c all purpose or whole wheat flour
Preparation
STEP 1
In large bowl combine eggs, oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini. In a smaller bowl, whisk together flour, salt, baking soda, and cinnamon. Stir dry ingredients into zucchini batter until just combined.
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STEP 2
Heat a large skillet over medium heat (prefer cast iron if have) over medium heat. Once hot, melt a pat of butter until it sizzles. Scoop a scant ¼ cup dollops of batter into the pan. Cook until bubbles appear, about 2-3 minutes. Flip and cook another minute or two until golden underneath.
STEP 3
Keep warm in oven at 200 until all are ready to serve.
Dollop with yogurt or serve with maple syrup.
Makes 10-12 pancakes