Zucchini-Currant Pancakes

Zucchini-Currant Pancakes
Zucchini-Currant Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1/4

    cup sugar

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground allspice

  • 1/2

    teaspoon salt

  • 1 1/2

    cups buttermilk

  • 3/4

    cup vegetable oil

  • 3

    large eggs

  • 1

    medium zucchini grated, and squeezed to remove excess moisture

  • 1/2

    cup dried currants

  • Additional vegetable oil

  • Butter

  • Maple syrup

Directions

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.

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