ZUCCHINI-CORNMEAL PANCAKES
Steps:
- Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini., Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts : Calories 314 calories, Fat 6g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 973mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 2g fiber), Protein 12g protein.
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Joey Nebbergall
[email protected]Yum!
Blessing Lucky
[email protected]These pancakes were a bit too dry for my taste. I think I'll try adding some more milk or yogurt to the batter next time.
Amina Mahmoud
[email protected]Just tried this recipe and it turned out great! The pancakes were light and fluffy, and the corn and zucchini gave them a nice flavor. I served them with maple syrup and fresh berries, and they were delicious.
Boza Lesego
[email protected]Awesome recipe! I added some chopped bacon to the batter and it was amazing. Thanks for sharing!
Perry Willis
[email protected]These zucchini cornmeal pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the sweet corn and zucchini gave them a delicious flavor. I'll definitely be making these again.