Zucchini Pancakes
Lightly charred pancakes with shreds of tender zucchini and earthy spice.
Zucchini Pancakes
Makes 9
Easy weekday breakfasts are important for us especially if we wake up late. Usually, they consist of toast and boiled eggs or some simple combination of rice, eggs and a vegetable. These pancakes which can be cooked ahead and then held in the fridge and rewarmed work perfectly to meet our quick breakfast needs. I cook them darker for some contrast in flavor from the smoky “charred” areas to match vegetal zucchini. However, they can also be cooked less for something softer and less crisp.
Though I most often use them for breakfast, these pancakes are so versatile. They can be used as a side for dinners as a snack served with a simple dipping sauce or as a wrap for a sandwich.
“Recipe Tips:
*1. In place of the bullion add an additional 0.25 t kosher salt to the batter.
**2. Add less water (only the written 4 T) and cook these thicker like a normal pancake (adjust the cooking time as necessary to cook through) and serve them in the same way. I prefer these pancakes thin like a crepe or flatbread and used 7 T of the zucchini liquid to achieve the pancakes pictured.”
Ingredients
500g (a little more than 1 lb) zucchini, washed and ends trimmed
6g (1.5 t) kosher salt
Batter
25g (1 large) scallion, whites and greens sliced thinly
2 garlic cloves, grated
1 cheongyang or serrano chili, minced
27ml (1.5 T) mirin
10g (2 t) sesame oil
2 t yondu or soy sauce
*0.75 t mushroom bullion - optional
0.50 t ground coriander
0.25 t ground black pepper
0.25 t ground cumin
3 large eggs
130g (1 c) AP or whole wheat flour
Method
1. Into a medium mixing bowl grate the zucchini on the large holes of a box grater.
Grate holding the zucchini perpendicular to the grater so the shreds are longer. If the zucchini is held horizontally flush with the grater, the shreds will be short and squat and not as nice in the final product.
Sprinkle over the salt and toss through the shreds well.
Let stand for 20 minutes tossing again halfway through.
2. In a large mixing bowl whisk all batter ingredients except the flour well.
Working in batches, squeeze the zucchini well and place in the bowl with the egg mixture.
Be sure to squeeze the zucchini over the bowl it was salted in, allowing the liquid to fall back into the bowl.
Repeat until all the zucchini has been completed.
Whisk well to break up the zucchini.
Add the flour and 4 T of the zucchini liquid.
Whisk until smooth.
**Add more of the zucchini liquid 1 T at a time to reach a thin but not watery consistency.
It may take 3 – 4 additional tablespoons of liquid to reach the proper consistency but, do not add them all at once.
Add the additional liquid 1 T or less at a time as necessary until the proper consistency is reached.
Let stand while a large nonstick pan warms over medium-high heat.
3. Add 1 t vegetable oil to the pan and swirl to coat.
Using a 2-oz scoop or heaped 0.25 cup measure, pour the batter into the pan.
Spread to create a large thin pancake.
Reduce the heat to medium and cook for 2 – 3 minutes or until browned.
Flip and cook another 1 – 2 minutes on the second side.
Remove to a plate and cover with foil to steam.
Repeat with the remaining batter adding a little more oil as necessary to prevent sticking.
4. Serve with boiled eggs and sliced tomatoes or a dipping sauce of soy sauce, black vinegar, chili oil, and crushed sesame seeds.
