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.
Dive into Deliciousness: The Heartwarming Story of Butter Biscuits for Swimming
These balls are so easy to make! We love handing them out as gifts to neighbors and friends!
Vegan Potpie
Lemon Blueberry Cake
Breaking News: Jason Aldean Declines Taylor Swift’s Proposal for a Toby Keith Tribute Concert, Stating “Toby Wouldn’t Have Approved”
Stuffed French Bread
Natural fertilizer for plants: with this they will become healthy and lush
Southern Chocolate Cobbler
How delicious is that, crispy cauliflower from the oven
