Ingredients

The following ingredients have 16 Servings
  • 1 large zucchini
  • 8 medium carrots, peeled
  • 1 bunch green onions
  • 3 cloves garlic
  • 1/2 bunch fresh parsley
  • 1 recipe pancake batter, such as Lofty Buttermilk Pancakes

Instruction

  • Grate the zucchini and carrots using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.
  • Prepare one recipe of your favorite homemade or store-bought pancake mix, but use 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.
  • Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
  • Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney if you have it!