- 1 monster zucchini, grated
- 2 cups flour
- 1/2 cup sugar, brown or white
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2-3 eggs
- 3-4 TBS oil or melted butter
- 1/2 cup chopped nuts
- 1-2 tsp cinnamon
In a large bowl mix dry ingredients. Add wet ingredients. For the buttermilk, you can either use fresh or reconstituted powdered buttermilk (which is what I use).
Mix in the grated zucchini. The mix should be just thick enough that you could ladle. If it is too thick you can add a little more water or buttermilk. If it is too runny, you can add a little more flour.
Chop some pecans or walnuts and mix in. Sprinkle a couple teaspoons of cinnamon on the batter and mix in.
Heat a griddle or frying pan to medium high. I use a cast iron pan. Pancakes just come out better on cast iron. You will want to make sure that you keep any pan you use oiled. You will probably have to oil between cakes. I just spray with Pam after every other cake.
Ladle the batter onto the griddle/pan. When the edges are dried and it is possible to flip the cake, do it. This is the fun and frustrating part. You can check if the cake is able to be turned by trying to get a spatula under it. If the cake seems too loose to lift in full, leave it a little longer. If your cakes are starting to burn before you can turn them, reduce the heat a little. You will only have to cook the second side about half the time as the first.
Serve these with butter. They are like zucchini bread so syrup probably isn't necessary, but my husband and son like them with maple syrup, so maybe you will too.