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.
Italian Sub Roll Ups Lunch Box Idea
delicious chocolate turtle cake recipe
Mastering the Art of No-Oven Stovetop Bread
I tasted this pie and couldn’t stop eating this recipe the next day
Ham and Broccoli Biscuit Bake
Don’t throw it in the trash: this way you can make a burnt pot look like new
My Louisiana neighbor shared this with me. It’s been on repeat since!
Dump and Bake Meatball Casserole
I always soak chicken from the store in salt water. Sorry I didn’t know about this before