September 12, 2013It’s that time of year when nature’s bounty can be overwhelming. I had a friend recently ask for ideas concerning all the zucchini that was about to come her way. Stuffed zucchini, zucchini bread, grilled zucchini. I’ve done it all. But not zucchini pancakes. A simple savory batter filled with shredded zucchini. I whipped up a tangy topper with sour cream, ½ & ½ and fresh thyme leaves. Yummy.
1/2 cup flour
1/4 cup milk
2 cups shredded
salt and pepper to taste
½ cup sour cream
1 tablespoon half and half
1 teaspoon fresh thyme leaves
dash of salt and white pepper
makes about 8 - 3 inch cakes
Combine flour and eggs in a medium bowl and add milk, stirring well (with a fork or whisk) to produce a smooth batter. Stir in shredded zucchini. Season batter with salt and pepper, tasting to make sure it is seasoned enough to taste.
Heat a no-stick skillet over medium heat. Brush a little oil over the pan. Use a 1/4 cup measure to drop batter into hot pan. Cook cakes for 2 to 3 minutes, then flip and cook for another 2 minutes or so.
Serve hot with a dollop of sour cream sauce.
To make sauce whisk together the sour cream, ½ & ½, thyme leaves, salt and white pepper.
I passed these tasty pancakes as an appetizer at a party. They’re a breakfast choice topped with a fried egg or a side with dinner. Delicious any way you choose.