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Thursday, July 29, 2010

Summerfest Recipe for Zucchini Pancakes

Across the bloggersphere zucchini is ripening in our gardens.  Summerfest has themes each week and this week was cukes and zucchini.   I know I have been posting lots of recipes lately, but couldn't resist adding this one to the pile....I used to make these for my Dad and brother for Sunday brunch when we lived in New Jersey.  It was an excuse to get together after my Mom passed away and we would always, always eat way too many.  I started to make them for my own family here in Florida and they always go over well, but I miss eating these with my Dad.  Here is the recipe for you:

Wendy's Vegetable Pancakes

Ingredients:
1 1/2 cups Grated Potato
1/2 cup Grated Carrot
1 cup Grated Zucchini (peeled first)
1 medium onion, grated
1 cup of Bisquick or your favorite Pancake Mix
2 tsp Mild Curry Powder
2 tsp Kosher Salt (more if you don't have high blood pressure)
1/2 tsp Freshly Ground Pepper
4 Eggs, beaten
1/4 cup Rice Milk (or regular milk if you are not lactose intolerate, vegan, or want to have a non-dairy meal)
Canola Oil for Frying

Method:
In an extra-large bowl, beat the eggs and add the pancake mix.  Add the grated vegetables to this same bowl and mix thoroughly.  Add the spices and 1/4 cup of milk to this batter and mix again.  The milk will sink to the bottom, you have to keep stirring the batter again as you continue to fry these.  Heat a large skillet and add canola oil (about 1/4 inch).  Using a large serving spoon or ladle, spoon the batter into the skillet into about 3 inch patties.  Brown on both sides and drain on paper towels.  They can be served with Applesauce, Sour Cream, Chutney, Cranberry Sauce even my own Raspberry Pepper Jam!  This recipe makes about 15 to 20 pancakes.

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