Uncle Dobos Maple Zucchini Pancakes Recipes

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MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

MAPLE PANCAKES



Maple Pancakes image

"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 pancakes.

Number Of Ingredients 8

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
2 tablespoons canola oil
1 tablespoon maple syrup
Additional maple syrup

Steps:

  • In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.

Nutrition Facts : Calories 486 calories, Fat 21g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 983mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein.

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI PANCAKES



Zucchini Pancakes image

This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

Provided by William Uncle Bill

Categories     Breakfast

Time 35m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 8

2 cups finely shredded fresh zucchini (, 2 - 8-inch zucchini required)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
4 teaspoons baking powder
1/4 cup melted butter (, for rub) or 1/4 cup melted margarine (, for rub)

Steps:

  • Wash and shred zucchini on a fine shredder (DO NOT PEEL).
  • In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
  • Add flour, sugar, salt and olive oil and stir well to blend.
  • Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
  • Preheat griddle to 425- 450°F.
  • If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
  • Rub grill or frying pan with oil before cooking each batch of pancakes.
  • Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
  • Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
  • When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
  • Serve with your choice of jams or syrups.
  • Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
  • These pancakes are delicious for breakfast, brunch or just as a snack anytime.

Nutrition Facts : Calories 363, Fat 26.8, SaturatedFat 10.3, Cholesterol 216.5, Sodium 831.7, Carbohydrate 21.8, Fiber 1.3, Sugar 2.3, Protein 9.6

ZUCCHINI PANCAKES



Zucchini Pancakes image

An attempt to get some more vegetables into my kids. I've made these with various savory seasonings, (i.e., salt, pepper, oregano, thyme, rosemary). But this recipe is for the sweet version.

Provided by raspberryjello

Categories     Breakfast

Time 25m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 8

2 cups shredded zucchini
2 beaten eggs
1/4 cup whole wheat flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1 tablespoon white sugar (optional)
1/2 teaspoon cinnamon (optional)
1 dash clove (optional)

Steps:

  • Mix together all ingredients.
  • heat frying pan on medium (i use non-stick, but you can lightly grease a regular pan instead).
  • Cook batter one scoop at a time (approx 1/4 cup).
  • Fry on each side until golden brown (2 minutes or so each side).
  • Serve with applesauce (or syrup, or other pancake toppings).

Nutrition Facts : Calories 220.1, Fat 11.4, SaturatedFat 2.2, Cholesterol 211.5, Sodium 268.9, Carbohydrate 20, Fiber 7, Sugar 2.8, Protein 12.4

SIMPLE ZUCCHINI PANCAKES



Simple Zucchini Pancakes image

Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.

Provided by Oolala

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups zucchini, grated, unpeeled
1/2 cup flour
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil, for frying

Steps:

  • Mix all ingredients in a bowl thoroughly.
  • Heat the oil in a frying pan and fry like you would any other pancake on both sides.
  • Remove from pan to drain and serve with sour cream.

UNCLE DOBO'S MAPLE ZUCCHINI PANCAKES



Uncle Dobo's Maple Zucchini Pancakes image

Make and share this Uncle Dobo's Maple Zucchini Pancakes recipe from Food.com.

Provided by Uncle Dobo

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups shredded zucchini
2 eggs
1 tablespoon flour
salt and pepper, to taste
1 tablespoon maple syrup, to taste

Steps:

  • Combine all ingredients.
  • Drop by heaping spoonfuls into hot oiled griddle or non-stick pan.
  • Brown on both sides.
  • Serve as a side for breakfast, with extra maple syrup for those who want it.

Nutrition Facts : Calories 69, Fat 2.6, SaturatedFat 0.8, Cholesterol 93, Sodium 42.3, Carbohydrate 7.4, Fiber 0.8, Sugar 5.1, Protein 4.3

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