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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