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Categories:
sour cream flour brown sugar baking soda salt sour cream nonfat milk vanilla egg zucchini cinammon unsalted butter
Viewed: 62 - Published at: 9 years agoIngredients
- SOUR CREAM ZUCCHINI PANCAKES
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup ff sour cream
- 1/2 cup nonfat milk
- 1 teaspoon vanilla
- 1 large egg
- 1/2 - 3/4 cup zucchini (grated)
- Cinammon, cloves, allspice & ginger to taste
- 1 - 2 teaspoons unsalted butter, melted, plus additional for cooking pancakes
Method
- Make pancakes:
- Preheat oven to 200°F.
- Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
- Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven.
