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Name: Imis Zuchinni Pancakes
Prep time: 20 min
Total time: 25 min
Yield: 2
Cuisine: English
Ingredients: 2 zucchinis (shredded); 2 Eggs (beaten); 90 grams white flour; 1/4 teaspoon granulated sugar; 1/4 teaspoon salt; 1 1/2 tablespoons canola oil; 2 teaspoons baking powder; 20 grams butter or margarine melted (for rub)

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INGREDIENTS

2 zucchinis ; (shredded)
2 Eggs ; (beaten)
90 grams white flour
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons canola oil
2 teaspoons baking powder
20 grams butter or margarine ; melted (for rub)

Servings

INSTRUCTIONS

1. Wash and shred zucchini on a fine shredder (DO NOT PEEL).

2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.

3. Add flour, sugar, salt and olive oil and stir well to blend.

4. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).

5. Preheat griddle to 425- 450°F.

6. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.

7. Rub grill or frying pan with oil before cooking each batch of pancakes.

8. Spoon batter onto hot griddle (about 2 tablespoons for each pancake).

9. Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.

10. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.

11. Serve with your choice of jams or syrups.

12. Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.

13. These pancakes are delicious for breakfast, brunch or just as a snack anytime

NOTES

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Imis Zuchinni Pancakes

2   zucchinis (shredded)  
 2   Eggs (beaten)  
 90 grams white flour   
 1/4  teaspoon granulated sugar   
 1/4  teaspoon salt   
 1 1/2  tablespoons canola oil   
 2  teaspoons baking powder   
 20 grams butter or  margarine melted  (for rub)

1. Wash and shred zucchini on a fine shredder (DO NOT PEEL).
 
2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.

3. Add flour, sugar, salt and olive oil and stir well to blend.

4. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).

5. Preheat griddle to 425- 450°F.

6. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.

7. Rub grill or frying pan with oil before cooking each batch of pancakes.

8. Spoon batter onto hot griddle (about 2 tablespoons for each pancake).

9. Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.

10. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.

11. Serve with your choice of jams or syrups.

12. Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.

13. These pancakes are delicious for breakfast, brunch or just as a snack anytime

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Nutrition

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Serving Size: 1 Serving (367g)
Recipe Makes: 2

Calories: 509
Calories from Fat: 264 (52%)

Amt Per Serving		% DV

	Total Fat 29.4g	39 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 5g
Cholesterol 444.5mg		137 %
Sodium 586.7mg		20 %
Potassium 705.4mg		19 %
Total Carbohydrate 43.8g		13 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 40.2g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 509

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