ezRecipe-Zee: Cooking Recipe: How to make Zucchini-Currant Pancakes

Zucchini-Currant Pancakes

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Date Added:	February 29, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Breakfast / Brunch

Ingredients:

2     cups          all-purpose flour
1/4   cup           sugar
1     teaspoon      baking powder
1     teaspoon      baking soda
1/2   teaspoon      ground cinnamon
1/2   teaspoon      ground allspice
1/2   teaspoon      salt
1 1/2 cups          buttermilk
3/4   cup           vegetable oil
3     large         eggs
1     medium        zucchini
                    squeezed to remove excess moisture
1/2   cup           dried currants
                    Additional vegetable oil
                    Butter
                    Maple syrup

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 200 degrees. Whisk first 7 ingredients in large bowl. Whisk buttermilk, 3/4 cup oil and eggs in medium bowl. Add to dry ingredients and mix just until blended but still lumpy. Fold in zucchini and currants.
Heat griddle or heavy large skillet over medium heat. Brush lightly with vegetable oil. Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart. Cook until bottoms are golden, about 2 minutes. Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes. Transfer to baking sheet; keep warm in oven. Serve hot with butter and syrup.
This recipe yields 12 pancakes.
Comments: Aunt Jemima�s Pancake Flour, first marketed in 1899, was America�s original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we�ve taken a few modern liberties with the favorite breakfast standby, with great results.

Notes:
Recipe from the article "The 20th Century In Food: 1910s"

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999