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food travel & lifestyle

for

MAD   MED

Zucchini Pancakes

Prep Time:

10 Minutes

Cook Time:

20

Serves:

4 Servings

Level:

Beginner

About the Recipe


We all love pancakes, but refined sugar and flour are not always the best choices; at MAD for MED, we have created this recipe especially for you.
Savory, moist, delicious!

Ingredients

  • 2 Cups Wheat Flour

  • 4 Tsp Baking Powder

  • 1 Tsp Sea Salt

  • 2 Eggs

  • 1/4 Cup Olive Oil/Avocado Oil

  • 1 Tbsp Extra Virgin Olive Oil

  • 2 Medium Size Zucchini

  • 1 Shallot

  • 1 Tbsp Parmigiano Reggiano/Asiago/Pecorino Romano

  • 5 Basil Leaves

Preparation

  1. Clean, rinse and dry the zucchini and shred them.

  2. Finely chop the shallot.

  3. Add the butter and extra virgin olive oil into a pan and let it cook on low heat till the shallot gets soft.

  4. Add the zucchini and cook for 10 minutes and let them completely cool down.

  5. Sieve two times the dry ingredients into a large bowl.

  6. In a medium-sized bowl, pour the olive oil, eggs, the shredded zucchini, Parmigiano Reggiano, and basil and whisk.

  7. Add the wet ingredients to the dry ones and whisk till combined.

  8. Preheat a pan with a tsp of butter if using a small pan and 1 Tbsp if using a big one.

  9. Top the pan with its lid for the first part of cooking, remove the cover after flipping the pancakes.




Enjoy!

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