Well it must be spring here in Alaska we’ve seen lots of geese are rolling through on their way north. Other sure signs of spring are popping up too, like the tulips I planted last fall, the seagulls are back and I think I even saw some little swallows flitting around out there. We had an owl in the woods on Friday, which prompted my husband to get up and go make sure the chicken coop was shut, surely the owl wasn’t after our chickens was it? I don’t know, the coop was shut so I’m supposing it was after voles and shrews.

You know what else says it’s spring? The absolute abundance of eggs. We get a lot regularly but I think the warmer weather has really got them laying more than ever. Is that even possible? I don’t know but we’re eating a lot of eggs these days and selling as many as we can too. My customers are happy, so  are the birds and of course I am too, so its all good.

 

If you have a lot of eggs these little zucchini pancakes are a great way to use them up, and the first zucchinis of spring too, if you’re lucky enough to have any yet. We still have three feet of snow in places, like our kids garden boxes, so our zucchini days are a bit farther away. But regardless these are a great way to use a few abundant crops together and make something quasi unusual and completely delicious. Even your egg dis-liker might be interested in them. Make them now, remember them when zucchini season has you crying “UNCLE”.

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Zucchini Pancakes
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Instructions
  1. while the zucchini is drying gather the rest of the ingredients and an electric griddle
  2. whip the egg whites with a mixer until they form nice stiff peaks
  3. preheat the griddle to 350˚
  4. mix the pepper, dill, garlic and onion powder together and mix it with the egg yolks
  5. toss this mixture with the now slightly dried zucchini
  6. when well mixed fold in the whipped egg whites
  7. use the the TBSP of butter to grease the griddle thoroughly
  8. drop the pancake mix on the griddle by the spoonful, flatten slightly
  9. fill the griddle and let cook 3-4 minutes or until browned
  10. then flip the pancakes and cook the other side 3-4 minutes too
  11. remove and serve right away
  12. then repeat until the mix is gone
Recipe Notes

coarsely shred zucchini by forcing it through your food processor grating blade rather quickly--well this is the way I did it anyway spread the zucchini out on a cookie sheet and let it dry for 15-30 minutes this makes better pancakes never add salt to this recipe just salt them before you eat them--salt will make the zucchini release all of its water and you'll have a slimy mess on your hands really do whip up the egg whites-use a mixer it makes it super quick and easy I do suggest serving them as they are made they do not hold well, they will steam themselves to a pile of slime

 

 

 

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