Laurie's Zucchini Pancakes

Laurie 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 is delicious.


4 -5 medium zucchini (about 1 1/2 lb.)
Three-quarters of a teaspoon salt
4 eggs
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

Toppings.any or all:
Mexican sour cream
Dusting of salt & cumin
Additional grated Parmesan

  1. Coarsely 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.
  2. In 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.
  3. For 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.
  4. Serve topped with sour cream, etc. Or cool, layer in container with waxed paper, and freeze up to 3 months.
  5. To 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.




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