Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as you can. This will prevent your pancakes from becoming too watery.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, garlic powder (if using), salt, and pepper.
Mix wet ingredients: In a separate bowl, beat the eggs and milk together.
Combine: Add the grated zucchini and cheese into the wet ingredients, then stir to combine.
Make the pancake batter: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but spoonable. If it’s too thick, add a little more milk. If it’s too thin, add a little more flour.
Cook the pancakes: Heat a non-stick skillet or frying pan over medium heat. Add a tablespoon of olive oil or butter. Once hot, drop spoonfuls of the batter into the pan. Flatten them slightly with the back of the spoon to form pancake shapes.
Fry: Cook the pancakes for about 3-4 minutes on each side or until golden brown and crispy. Flip carefully to ensure they don’t break apart.
Gordon Ramsay’s Beef Stroganoff Recipe
So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
“Understanding the Impact: Why Rejection in Dating Can Sting Deeper Than Breakups”
Step into Cardi B’s luxurious old home in Atlanta
Used to eat these by the handful growing up! Now my grandkids do!
