Source: Grosse Pointe News Online

Shredded zucchini makes tasty pancakes

by Annie

September 12, 2013

It’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.

Zucchini Pancakes

1/2 cup flour

2 eggs

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.