Zucchini Currant Pancakes

[Guest guest]

Many of us have an abundance of zucchini this time of the year and here is

another way to fix the prolific veggie. Sheryl

 

 

* Exported from MasterCook *

 

Zucchini Currant Pancakes

 

Recipe By :Bon Appetit, September 1999

Serving Size : 0 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups 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 -- grated; squeezed to remove excess moisture

1/2 cup dried currants

oil for the griddle

butter, maple syrup

 

Preheat oven to 200 degrees. Whisk first 7 ingredients in a large bowl. Whisk

buttermilk, 1/4 cup oil and eggs in a medium bowl. Add to dry ingredients and

mix just until blended but still lumpy. Fold in zucchini and currants.

 

Heat griddle or 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 and keep warm in the oven. Serve hot with butter and

syrup.

 

Yield:

" 12 "

 

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Per serving: 3133 Calories (kcal); 183g Total Fat; (51% calories from fat); 60g

Protein; 322g Carbohydrate; 574mg Cholesterol; 3382mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fruit;

34 1/2 Fat; 3 1/2 Other Carbohydrates

 

NOTES : Posted to Grans, FabFood, RecipeLu & Veg-Rec on 10-16-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0