Zucchini pancakes

At a glance

Preparation time: 20 minutes

Difficulty: Easy

Serves: 6

Ingredients

• 1 zucchini
• 1 lemon
• 1 spring onion
• ½ cup parsley*
• 1½ cups self-raising flour (whole meal if available)
• ½ teaspoon baking powder
• 1 egg
• 1½ cups milk*
• ½ cup cheese (parmesan or cheddar)
• Oil spray

Steps

1. Grate the zucchini using a box grater. Squeeze out excess water by putting the zucchini in a tea towel and squeezing the zucchini or by squeezing the zucchini with your hands then place zucchini in a bowl and set aside.
2. Using a grater (or sharp knife), grate the lemon skin to get zest and set aside.
3. Cut the roots off the spring onions and cut into small pieces. Chop the parsley and set aside with the spring onion.
4. Place the flour and baking powder in a large bowl. Mix together.
5. Add egg and milk together in a separate bowl and mix until combined.
6. Add egg and milk to the flour mixture and mix everything together using a wooden spoon until the batter is smooth (a few small lumps are fine).
7. Add zucchini, lemon zest, spring onion, parsley and cheese. Stir to combine.
8. Heat a non-stick fry pan on low to medium heat and lightly spray with olive oil.
9. Place heaped tablespoons or ¼ cup of batter into the pan and cook for 2 to 3 minutes or until bubbles begin to appear. Flip and cook for another 2 to 3 minutes or until golden brown.
10. Place the pancakes onto a plate lined with paper towel and repeat until there is no remaining batter.

*Tips

• Use the milk of your choice for this recipe.
• Use whatever herbs you have on hand if you don’t have parsley.

Watch how to make it

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