Zucchini-Currant Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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, squeezed to remove excess moisture |
1/2 cup dried currants |
additional vegetable oil |
butter |
maple syrup |
Directions:
1. Preheat oven to 200°F. 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.
2. 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.
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