Wednesday, May 26, 2010

Cheesy Zucchini Pancakes

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I miss the kitchen in my old apartment. Though it was smaller than my current one, it was new and bright and clean. It had not one, but two windows and the afternoon light would come in and keep me company while I cooked. My current kitchen is much larger with ample storage space and room for a table. But it’s older and a bit dingy. And it’s dark, because for whatever reason, the lights are dim, even with new bulbs. And because we are renting, we can’t replace the fixtures that would actually enable me to see what I'm doing. 3 pancakes.jpg
I’m reminded of my old kitchen because of these zucchini pancakes. I was thinking about a zucchini soup that I made last summer, when the windows were open and the light and summer breeze was pouring in. We’re not quite there yet. While a few weeks ago it was in the 80’s, it’s cooled somewhat and we seem stuck in that coolish spring weather that leaves you wishing for summer. So for now, these zucchini pancakes will have to suffice. Boy, are they good. They are slightly crisp on the outside, and gooey, cheesy, soft and peppery on the inside. They are equally as good the moment they come out of the pan as they are the next day- and you can eat them for breakfast, lunch or dinner. (So far, I've only hit dinner and lunch, but hey, we do have more pancakes leftover!) And, while you can top them with cottage cheese or sour cream, take an extra moment and make the garlicky yogurt sauce and add some fresh chives.pancakebite.jpg
Give it a few more weeks and I’ll probably be lamenting the heat – and the overwhelming amount of zucchini that will be out in the markets. But until then, I’ll happily eat these pancakes at my small wooden table in my dimly lit kitchen.

Cheesy Zucchini Pancakes
Adapted a little bit from here and a little bit from here

Makes about 15 medium sized pancakes

For the pancakes:
4 medium zucchini
grated 3 green onions
sliced 2 extra large eggs, beaten
1 cup grated mozzarella cheese
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
unsalted butter
vegetable oil

For the yogurt sauce: 
2/3 cup plain yogurt
1 garlic clove, minced
pinch of salt 

Preheat the oven to 250 F.

Grate the zucchini into a bowl using the large grating side of a box grater. Mix in the green onions and the eggs. Stir in the flour, cheese, baking powder, salt and pepper. If mixture seems liquidy, add in a few more tablespoons of flour. Heat a large cast iron pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping tablespoons of batter into the pan.

Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a plate or sheet pan and keep warm in the oven. Add more butter and oil to the pan if necessary, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Mix together the sauce ingredients and spoon on top of the pancakes. Serve hot.

2 comments:

  1. Oh these sound amazing and so healthy! I would love to make them for dinner and I even think our kids would enjoy them. We eat lots of whole foods around here like fresh fruit, veggies and whole grains (Kamut Khorasan Wheat is our fav) and they are usually more than willing to try new foods. We try to make it fun and have them help cook and they have really learned to appreciate good wholesome meals which is great! Thanks for sharing this :)

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  2. Thanks! Hope you enjoy these, especially as we head into summer and all the zucchini that comes with it!

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