* Exported from MasterCook *
Pancakes, Honey and Lemon Zucchini
Recipe By :Kevin Lynch
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 cup zucchini -- see note
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg -- lightly beaten
3 tablespoons melted butter
2 tablespoons honey
2 teaspoons lemon zest
Note: Grate or shred the zucchini and squeeze it to remove excess liquid.
Light, fluffy and moist zucchini pancakes with a hint of honey and lemon!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Lightly mix everything.
Heat a pan over medium heat, optionally with a bit of oil or butter,
add 1/4 to 1/3 cup batter and cook until bubbles start to form on the
surface, about 1 to 2 minutes, before flipping and cooking until the
bottom is lightly golden brown, about 1 to 2 minutes. Repeat until done.
Option: Replace the honey with your favourite sweetener!
Option: Replace some or all of the flour with whole wheat flour.
Option: Use gluten-free flour blend for gluten-free.
Option: Use oil instead melted butter.
Option: Use almond milk or other milk substitute.
Cal 280, Fat 12g, Carb 36g, Sod 367mg, Fiber 1g, Pro 7g
S(Internet address):
https://www.closetcooking.com/honey-lemon-zucchini-pancakes/
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Per Serving (excluding unknown items): 284 Calories; 12g Fat (38.4%
calories from fat); 7g Protein; 37g Carbohydrate; 1g Dietary Fiber;
85mg Cholesterol; 550mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other
Carbohydrates.
NOTES : 2019 - 0721