Rating: 4 stars
6446 Ratings
  • 5 star values: 0
  • 4 star values: 6446
  • 3 star values: 0
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  • 1 star values: 0
  • 6,446 Ratings
Leslie Kunde
November 2004

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Recipe Summary test

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the zucchini with the onion, garlic, cheese, eggs and vegetable oil. Stir in the flour, baking powder and salt.

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  • In each of 2 very large skillets, heat 3 tablespoons of the olive oil until shimmering. Add slightly heaping 2 tablespoon-mounds of batter to the skillets 3 inches apart. Spread each pancake to a 2 1/2-inch round and cook over moderately high heat until golden around the edges and bubbling in the center, about 3 minutes. Flip the pancakes and cook until golden on the bottoms, about 2 minutes longer. Serve hot.

Make Ahead

The pancakes can be cooked early in the day; drain on paper towels and reheat in a warm oven.

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