Zucchini-Currant Pancakes Recipe - Cooking Index
Zucchini-Currant Pancakes Recipe - Cooking Index
Aunt Jemima's Pancake Flour, first marketed in 1899, was America's original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we've taken a few modern liberties with the favorite breakfast standby, with great results.
Type: Breakfast, Dessert| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground allspice |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 cups | 355ml | Buttermilk |
| 3/4 cup | 177ml | Vegetable oil |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 cup | 237ml | Zucchini - grated, and (medium) |
| Squeezed to remove excess moisture | ||
| 1/2 cup | 31g / 1.1oz | Dried currants |
| Additional vegetable oil | ||
| Butter | ||
| Maple syrup |
Preheat oven to 200 degrees. Whisk first 7 ingredients in large bowl. Whisk buttermilk, 3/4 cup oil and eggs in medium bowl. Add to dry ingredients and mix just until blended but still lumpy. Fold in zucchini and currants.
Heat griddle or heavy 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; keep warm in oven. Serve hot with butter and syrup.
This recipe yields 12 pancakes.
Source:
Bon Appetit, September 1999
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.