7 Reviews | Be the first to review!
Reviews
Stacy Makes Cents on 7.19.2011
These are really good! 
My daughter won’t eat zucchini plain, but she ate it in these.
slash23 on 7.19.2011
Followed the recipe to a T and they never would cook all the way through. Burnt and still wasn’t done.
katejudy311 on 7.23.2011
These were very good. I like a bit thicker batter, so I did not add much milk. We will have these again!
cookingtree on 8.1.2011
These were very tasty, but definitely take more work to cook than a standard pancake. I used a medium zucchini on a coarse grating and probably had just over a cup of zucchini. I added half the milk (1/4 c), but it turned out to be too much. I think next time I won’t add any additional liquid. Wondering how they would be with a bit of spice, maybe a touch of nutmeg. Will definitely make again.
candykettle on 8.20.2011
after reading the blog before making these pancakes I doubled the recipe and added one cup of shredded zucchini and NO MILK. I let it set while I prepared the rest of the meal. The batter had become thin….as it does when you add zucchini to anything….and decided I wanted it just a tad thinner and added maybe a couple of tablespoons of milk. I put oil in my skillet for the first few that I made and they turned out perfect! After that they seemed to get too dark (almost burned) before they were done….I believe they need to cook in oil (fry almost?) to achieve the ideal pancake. We will definitely make these again, with the revisions, because we ALL loved them!
squarefootcook on 8.20.2011
These were very, very good and I love the creative use of zucchini! I took Jenna’s suggestion and omitted the milk altogether. It worked well.
I thought that these pancakes cooked up easily, but they do stay soft in the middle. Don’t expect a typical bready center. It is more of a soft souffle-like center. The outside browned perfectly and they were really easy to flip, no problems. They just have a different, unique texture due to all the moisture in the zucchini.
Also, we chose to make them without any sugar so that they could function as a savory supper main dish. Yum! We upped the salt a bit and ate them with a bit of butter and sour cream. Such a great summer dish. Thanks for sharing your recipe!
pattyhans on 9.4.2011
Okay, we LOVED them – fluffy, tasty and wonderful served with butter and maple syrup. I was making for a group and quadrupled the dry ingredients, used 3 times the yogurt, grated 2 smallish to medium squash and didn’t add ANY addditional milk. I let the batter sit for about an hour til they all got up. Total hit with everyone!
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8 Comments | Be the first to comment!
Comments
marlafrancine on 7.12.2011
Exactly how big is the Zucchini? Or, how many cups worth?
billiev on 7.13.2011
My garden zucchini comes in all size (depending on whether I remember to pick it or not – LOL!) What size, or approximately how much grated zucchini is needed for this recipe. I actually grate and freeze my zucchini shreds when I have an over-abundance.
Lindsay on 7.13.2011
I would say about 3/4 cup. It was a medium sized zucchini.
Nancy @ Coupon Clipping Cook on 7.14.2011
What a unique and fun recipe. Your picture of these delicious looking pancakes is beautiful!
Amy Gibson on 7.27.2011
Wow – these look delicious! Anything with zucchini is on my favorites menu and a must try.
candykettle on 8.20.2011
I made these for supper last night and they were AWESOME! We also had grilled kabobs (peach, pork tenderloin and red pepper) ….. a truly delicious meal. I doubled the recipe and used one cup of shredded zucchini.
Tami S on 8.23.2011
These are delish! I added cinnamon and fresh nutmeg
kaygetupandgo on 10.14.2011
Hubby liked these. For dinner. They did take awhile to cook but so worth it. Thanks for the recipe.
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