
This recipe is a good way to use up the one or two leftover zucchini hanging out in the crisper drawer. I often use whole-wheat pastry flour, available in health food stores and many supermarkets, in pancakes because it provides a tender texture. However, regular whole-wheat flour works well, as does substituting unbleached all-purpose flour for the whole wheat. Nutmeg has a strong flavor that I like paired with both vegetables and whole grains. If you don't enjoy it as much, use the smaller amount.
Makes 10 to 12 pancakes
3/4 cup unbleached all-purpose flour (3 1/4 ounces)
3/4 cup whole-wheat pastry flour (3 1/4 ounces)
1 tablespoon light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg
3/4 teaspoon salt
2 large eggs
1 1/4 cups milk (low-fat or whole)
Zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted and cooled
1 medium zucchini, trimmed and shredded on large holes of a box grater
Cooking spray
Maple syrup, powdered sugar, yogurt or sour cream for serving (optional)
Add the flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt to a large bowl and whisk thoroughly. In a separate bowl, lightly whisk the eggs. Add the milk, zest, lemon juice and butter and whisk until frothy. Stir in the zucchini.
Add the flour mixture to the egg mixture and stir gently, just until combined (some lumps are okay; do not over mix). Let the batter rest at room temperature for 10 minutes or up to 30, allowing the leavening agents to start reacting and any lumps of flour to dissolve.
Meanwhile, coat a nonstick skillet or griddle with cooking spray and heat to medium or medium-low. Give batter a quick stir. Using a small ladle or quarter-cup measure, scoop scant quarter cups of batter onto the cooking surface to make roughly 4-inch pancakes. Cook 2 minutes or until holes form on top of pancakes. Flip and cook on second side 1 minute or until golden brown. Serve with maple syrup, powdered sugar, yogurt or sour cream.
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