Sunday breakfast is one of my favourite meals of the week. When I’m at my parents house my dad always makes fresh orange juice and my brother and I always fight about who gets to eat the last croissant. We all sit around in our pyjamas and catch up, joke and above all… WE EAT.
With these zucchini pancakes you can add some fanciness to your Sunday breakfast. The combined flavours of the zucchini and the cinnamon totally add a different dimension to your run of the mill pancakes. I can quote my brother saying (after eaten four pancakes): ‘These are amazing but I still can’t tell the secret ingredient. Maybe I should try another one…or two.’
Makes 8 to 10 pancakes
2 eggs (I used three small ones)
3 tablespoons vegetable oil
3 tablespoons brown sugar
1/4 cup buttermilk
one vanilla bean
2 cups shredded zucchini
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Butter (not pictured)
1. Grate the zucchini. Eventually I used 2 cups of shredded zucchini, but feel free to use more if you want to be super healthy…
2. Combine the wet ingredients. Whisk the eggs, vegetable oil, sugar, buttermilk and the seeds from the vanilla bean until everything is incorporated. mix the dry ingredients in one at a time.
3. Add the shredded zucchini to the pancake mixture. Whisk everything together until you end up with a well combined batter.
4. Slightly butter your pan. I used a small soup ladle to transfer little scoops of the batter into a hot skillet. Let the pancakes bake until small bubbles appear on the surface. Flip the pancake and let it bake for another 2 minutes. Serve with powdered sugar and maple syrup.
Recipe adapted from: smittenkitchen (one of my favourite food-bloggers)
Listening while baking: