Zucchini Pancakes

We still have shredded zucchini in our freezer from last harvest, so I decided to look for a zucchini pancake recipe last weekend. They turned out so good! Everyone was a fan--but I should've doubled the recipe. They went so fast I had no chance to take pictures. So check out Smitten Kitchen's beautiful photos and hilarious commentary. The only modifications I made were (as usual) to use whole wheat flour instead of white and honey instead of brown sugar.

Zucchini Pancakes
Yield: 10-12 small pancakes

2 large eggs

3 Tb. olive oil
2 Tb. honey
1/4 c. buttermilk or 2 Tb. each of milk and plain yogurt, whisked until smooth (I only had milk and that worked great too)
1/2 tsp. vanilla extract
2 c. shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 c. whole wheat flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, honey, buttermilk and vanilla until smooth. Stir in zucchini shreds. (I opted to puree all the ingredients together in my blender.)

In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined. (Or just add it all to the above mixture and puree in blender, as I did.)

Preheat oven to 200°F and place a tray on a middle rack.

Heat a large, heavy skillet (or if you're like me and only have fry pans, they work too) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter 

 in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. 

Transfer pancakes to prepared pan to keep warm inside oven, and to ensure they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm with desired toppings.