These pancakes are a piece of summer in breakfast form.

As per usual lately, I’m trying to find ways to use up the zucchini coming from J’s garden. Sadly, I think this will be one of the last zucchini recipes for the summer, as his plants were attacked by some vicious bugs. The poor zucchini plants didn’t stand a chance.

But if you still have zucchini in your neck of the woods, these pancakes taste awesome and are not only a great way to use some of that zucchini. I was really happy with the way these turned out. They are light, fluffy pancakes with a hint of zucchini bread flavor. It’s zucchini bread in a pancake form. What more could you want?

Oh, that’s right. The blackberry syrup that goes on top. Super delicious. I have been using this on much more than pancakes this summer. I’ve stirred it into my oatmeal in the morning and topped half of a roasted peach with it. More often than I should admit, I eat it straight from the jar. Sorry I’m not sorry.

If you still have zucchini (or even if you don’t- go buy some. now.), make these pancakes for a weekend breakfast treat. You will not be disappointed!

Zucchini Pancakes

•  1 and 3/4 c. milk (I used skim)
• 1 tbsp. white vinegar
• 1/2  c. shredded zucchini, water squeezed out
• 1 egg
• 3 tbsp. brown sugar
• 1/2 c. white flour
• 1/2 c. whole wheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2  tsp. salt
• 1/2- 1 tsp. cinnamon (I like a lot of cinnamon- if you’re not like me, use closer to 1/2 tsp.)

1. Combine the white vinegar and milk, let sit for 5 minutes.

2. To the milk, add the shredded zucchini, egg and sugar. Mix thoroughly.

3. Add the remaining dry ingredients and mix.

4. Drop ¼ c. of the pancake batter on a hot pan or griddle. When bubbles begin to form, use a flat spatula to flip the pancake over to finish cooking. Remove the pancake from the pan/griddle to a plate. Repeat with remaining batter.

5. Top pancakes with blackberry syrup (below),  butter or maple syrup.

Blackberry Syrup

• 2 c. blackberries
• ¾ c. sugar
• ½ c. water
• 1-2 tbsp. corn starch

1. Combine the blackberries, sugar and water in a medium saucepan and bring to a gentle boil. Reduce the heat and let the blackberries simmer for 5 minutes, mashing some of the berries with a fork as they cook. Add 1 tbsp. of corn starch and stir. Let simmer until the syrup becomes thick, adding additional cornstarch if necessary.