Pancake day always holds a special place in my heart. If I was lucky, I would be treated Sunday morning to a big warm stack of pancakes for breakfast. I loved pancakes so much, I begged for them for every meal. Alas though, my desires were always thwarted as I was told that pancakes were just a breakfast food, too sweet for dinner.
If you’re like me, and you desire pancakes no matter the time of day, then here are two terrific tasty treats that will satisfy your pancake craving with enough heartiness to fill you up at dinnertime.
Zucchini Pancakes
Ingredients
- 2 grated zucchini
- 1 cup grated carrot
- 1/2 cup grated onion
- 2 eggs
- 1 teaspoon baking powder
- salt and pepper to taste
- 1 cup flour
Instructions
1. Mix all ingredients together in order.
2. Heat non-stick skillet or spray skillet with cooking spray.
3. Roll small amount of zucchini mixture into ball and flatten with hand into a pancake. Brown on both sides on medium heat. Serve with Parmesan cheese or sour cream.
Amish Corncake Pancakes
Yields: 32
Ingredients
- 1 1/3 cups buttermilk at room temp.
- 1 teaspoon baking powder
- 3/4 cup yellow cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 tablespoon corn oil
Instructions
1. Whisk together buttermilk and baking powder and let sit for 5 minutes.
2. Beat egg slightly, stir in oil, add dry ingredients.
3. Add buttermilk mixture. The batter will be very thin.
4. On hot skillet drop heaping tablespoon of batter. 1 1/2 minutes. on first side and 1 min. on bottom.
5. Serve hot with syrup if desired. They don’t need any butter. Makes 32 small.
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I am a huge fan of eating pancakes at any time of day for any meal too! I feel that pancakes tend to get pigeon holed into being an only breakfast food. I think it is wonderful to experiment to add vegetables and fruits as a nice alternative to the normal pancake. I also really love buckwheat pancakes because they are gluten free and celiacs and women with candida can eat them. By adding veggies and fruits, it is a great way to “sneak” healthy foods into the pancakes, so that kids will be more apt to eat them. I am definitely going to try making the delicious sounding zucchini and corncake pancakes for dinner tonight!
I can remember when we were kids and when things got a little tight in the kitchen department we had pancakes for supper. We always had chickens so we had eggs with our pancakes. We thought we were in ‘hog heaven’ when we had pancakes for supper. So pancakes for supper is nothing, new since I am 70.