• 1 1/2 cups unpeeled zucchini grated
• 4 large eggs, beaten
• Grated zest of 1/2 orange
• 3/4 cup all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 4 teaspoons baking powder
• 1/4 cup melted butter or margarine

Method

Beat eggs in a large mixing bowl.  Add grated zucchini and orange zest.  Mix well.

In a separate bowl, combine flour, sugar, baking powder salt and olive oil.  Add to the egg mixture and stir to combine. Do not overmix.

 Over a medium-high flame, heat a heavy-bottomed frying pan (or griddle). Rub with oil.  Spoon batter onto hot griddle.  Spoon batter onto hot griddle (about 2 tablespoons for each pancake). Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes.  Flip pancake and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done. Re-oil the pan between each batch of pancakes.

Serves: 4 - 6

Contributor: Georgyn Marks

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