Always on the lookout to find new ways to get vegetables on the table, I came across this super easy recipe for zucchini pancakes on one of my favorite blogs, The Wednesday Chef. I’ve learned over the last couple of years that packaging really matters to kids — in my son’s case, he favors things presented in pancake, sandwich, meatball or dumpling form. Sure enough, he went right for his zucchini pancake tonight at dinner and had a few big bites before the thought that he might be eating vegetables even-crossed his mind. it’s the little victories, right?
My husband and I liked these pancakes too, especially with a squeeze of lemon and a dab of sour cream gussied up with chives, mint and lemon zest. A nice little accompaniment and a welcome change of pace from the steamed or stir fried vegetables that usually make their way to our dinner table. Try these for a little something different.
- Grate 4 small/medium zucchini (a zip if you have a cuisinart), salt lightly, toss and let sit 30 minutes or so in a colander to release their liquid.
- Mix 1/2 cup flour, big pinch of salt, 1 tsp of baking powder, and a couple turns of black pepper. Set aside.
- Squeeze the zucchini as dry as possible and mix with 3 beaten eggs, and grated parmesan cheese to taste (The Wednesday Chef uses feta). If you like, you can also add chives, mint or herbs.
- Mix the wet and dry ingredients until just combined.
- Heat a pan with your favorite oil. Form dollar-sized pancakes, flip when golden cook through and brown second side. Keep warm in a low oven.
- For the sour cream, we just mixed 1/4 cup sour cream with a heaping tsp each of finely chopped chives and mint, the zest of half a lemon, and a pinch of salt.
- Serve pancakes with chive-mint-lemon sour cream and lemon wedges.