The following recipe for zucchini cheese pancakes was kindly sent to us by SurvivalBlog reader M.N.R..
Ingredients
- 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
Directions
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Mix all ingredients together.
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Heat butter in skillet.
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Pour pancake-sized amount io batter into a skillet.
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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.
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