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!
- 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.
- 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.