is an organic siren who hails from a groovy farming community
that is transforming our palates with healthy, organic
fruits and vegetables year 'round, a welcome addition to
our line up of breakfast sirens and trust us, this recipe
-5 medium zucchini (about 1 1/2 lb.)
Three-quarters of a teaspoon salt
1 clove garlic, minced & sautéed
1 Tablespoon finely chopped onion, sautéed
3 quarter's of cup flour
One-half cup grated Parmesan cheese
One-quarter teaspoon ground black pepper
Mexican sour cream
Dusting of salt & cumin
Additional grated Parmesan
shred zucchini (about 5 Cups). Toss zucchini with salt.
Place in colander with a plate on top; weight with cans.
Drain 15 minutes: discard liquid.
a bowl beat eggs, cumin, garlic & onion. Stir in flour,
cheese, pepper, and cilantro just until moistened (batter
will be lumpy.) Stir in zucchini just until combined.
each pancake, spoon 1 heaping T. batter on hot lightly
oiled griddle, spread to 3-inch circle. Cook over medium
heat 2-3 minutes on each side or until pancake is golden
brown. Keep pancakes warm while cooking remaining ones.
topped with sour cream, etc. Or cool, layer in container
with waxed paper, and freeze up to 3 months.
reheat, preheat oven to 425 degrees. Place frozen pancakes
in single layer on greased baking sheet. Bake, uncovered,
8-10 min. or until hot and slightly crisp. Makes 30 pancakes.
RETURN TO RECIPE