Recipe of the Week: Zucchini Cheese Pancakes

The following recipe for zucchini cheese pancakes was kindly sent to us by SurvivalBlog reader M.N.R..

  • 1 cup flour
  • 1 tsp baking soda
  • I/4 tsp salt or to taste
  • 1 cup shredded zucchini (using more or less is okay)
  • 3/4 cup shredded cheese (cheddar is a yummy choice)
  • 2 eggs
  • 1 tbsp sugar (optional)
  • Enough milk to make the mixture the consistency that you desire
  1. Mix all ingredients together.
  2. Heat butter in skillet.
  3. Pour pancake-sized amount io batter into a skillet.
  4. Cook until light brown.
Chef’s Notes:
We prefer one larger (5-inch diameter) thicker pancake per person, but you make them any way you like.  We get about 5 large pancakes out of a batch of this batter.  It’s a yummy way to use up that extra zucchini, or the zucchini that you still have shredded and frozen from last year’s harvest.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!