We are all looking for simple, inexpensive, and quick recipes, these days especially. This is a recipe I make a lot in the summer when zucchini is fresh, but right now fresh veggies are sometimes in short supply in the supermarkets, so we grab whatever we can get. I luckily acquired several zucchini and shredded them for muffins. I made my muffins, and had some leftover so decided my cheese zucchini pancakes sounded different for a change and quick, which was what I was looking for. I love mine topped with Greek yogurt, sour cream, salsa, anything interesting as I am all about the condiments all the time. Maple syrup might be good too and butter, but I tend to want "something different" when I make these, so have not tried them that way.
Here is my recipe for them:
1 large beaten egg
2 heaping cups shredded zucchini
Onion powder, garlic powder, Herbes de Provence to taste, or any spices of choice
4-5 Tablespoons of flour of choice depending on how moist zucchini is, start with 4 Tablespoons(1/4 cup) if needed add another tablespoon
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/2 cup shredded cheese of choice
Mix altogether, I beat my egg first in my bowl then add in rest of ingredients, if too wet or not pancake batter consistency (we've all made pancakes at one time or another) then I toss in my extra Tablespoon of flour, one bowl is all you will need
In a well heated pan, using oil or butter or way of choice, spoon in and let cook until side is really brown before trying to turn, about 3-4 minutes, turn and cook another 3-4 minutes, test for doneness, might need another minute or 2
Time will depend on thickness of pancakes and how many you got out of the recipe, I usually get 6, (see photo size)
These freeze well and reheat well
I love my cast iron skillet for these, but any well heated pan should be fine, of course like I say, your kitchen, your choice!!