Shred zucchini. Add eggs, salt, pepper. Then mix in the flour and baking powder. If the batter looks too runny, add more flour. Heat olive oil or butter in a skillet (I used a non-stick one) and drop about 1/4 c. of batter for each pancake. I flattened the pancakes a bit with a spatula. Cook about 2 minutes each side. Keep the cooked pancakes warm in the oven (at 300°) until you are ready to serve them or if you are in a rush like me, feel like a short order cook as your kids eat with you at the stove. Serve with maple syrup, tomato sauce, or other condiments.

The Barefoot Contessa at Home book includes onions. I am planning to try the recipe with a little onion in the future but my family was very happy with these basic pancakes.

Barefoot Contessa At Home

About 4 (2 medium pancakes each)

30

I really wanted to make zucchini pancakes so I doubled the recipe and hoped everyone would try them. My whole family loved them. The kids dipped theirs in maple syrup and I ate mine with Trader Joes artichoke and red pepper spread. I'm very excited to have another fun recipe we all enjoy.

2 large zucchini (shredded or grated)

2 eggs, lightly beaten

1 t. baking powder

6-8 T. whole wheat flour

1 t. salt

pepper

olive oil or butter for cooking