Recipe: Zucchini Pancakes

This is a recipe that Laura Biggs turned me on to last weekend. It still needed a bit of fine tuning but I think this is it. We had them for breakfast with cheesy scrambled eggs. So good...

From "How Not to Hide Your Vegetables"



Zucchini Pancakes

½ cup all purpose flour
½ tsp. baking powder
¼ tsp baking soda
¼ tsp. salt
1/8 tsp ground pepper (cayenne or aleppo, depending on desired spice level)
1/8 tsp. black pepper
½ cup buttermilk
2 tsp. vegetable oil
2 ½ cups shredded zucchini (about 1 pound)
½ cup shredded Vidalia onion
½ cup chopped red bell pepper
2 Tbs. grated parmesan
2 tsp rosemary (or basil)
Cooking spray

Combine 1st 6 ingredients and stir. Add milk and oil to moisten. (This is where you add a splash of good beer if you happen to have one in your hand. Not too much though!) Add zucchini and next 4 ingredients. Heat a nonstick griddle until hot and add heaping tablespoons, spreading each into a 2 inch round. Fry 3-5 minutes each side until browned.