Zucchini Breakfast Pancakes

Once again, I'm looking for ways to use up the massive amounts of zucchini that we've gotten from our farm share so far this year.

Normally, when I think of zucchini pancakes, I think of fritters or latkes. But these are traditional buttermilk breakfast pancakes. I modified my basic Fluffy Buttermilk Pancakes recipe to add zucchini, and boy, are they yummy. You could easily add chopped nuts or chocolate chips, or add some spices like cinnamon and nutmeg.

Ingredients:

• 1 C. AP flour

• 3 Tbsp. sugar

• 1 1/2 tsp. baking powder

• 3/4 tsp. baking soda

• 1/2 tsp. salt

• 1 C. grated zucchini (about half of a medium-sized zucchini)

• 1/4 C. butter (half a stick), melted

• 1 C. buttermilk (can substitute regular milk, but the pancakes won't be as fluffly)

• 2 eggs, beaten

In a medium-sized bowl, mix the flour, sugar, baking powder, baking soda, and salt. Add the zucchini, and stir to combine. In a smaller bowl, mix the melted butter, buttermilk, and eggs. Add to the dry ingredients and stir until just combined. If you over-mix, the pancakes will be tough.

Heat a griddle (or a large pan) over medium heat. Grease with oil or butter if desired. Pour about 1/3 of a cup of batter per pancake onto the griddle.

Cook until bubbles form on the surface, then flip and cook just slightly more. Keep warm until ready to serve. Spread with butter, if desired, and serve with maple syrup.