Perhaps I should rename this blog "What My Kid Eats," because that's really all I want to write about these days. So why stop now? (drumroll...)
After Sunday's Zucchini Muffins bakeathon, I still had at least two cups of leftover shredded zucchini burning a hole in my fridge. My mother-in-law (AKA Babushka) is famous for her delicious zucchini pancakes, and while we were visiting on Sunday the Roo actually ate two bites of one of 'em, so I was inspired to make my own version. Babushka's recipe uses pancake mix, and while I don't have anything against pancake mixes, I've never used one before so I thought I would give a from-scratch pancakes a shot.
I wanted a savory pancake, and found this recipe, but I decided to tweak it a little to kick up the healthy factor a notch, subbing white whole wheat flour for regular and using half as much cheese (half mozzerella, half parmesan), no mayo, salt-free seasoning instead of salt/pepper and olive oil instead of butter. I also cooked them with just a spray of olive oil instead of butter. So my final recipe was this:
1/2 cup white whole wheat flour
1/8 cup grated Parmesan cheese
1/8 cup grated mozzerella cheese
1/2 teaspoon dried oregano
1/4 tsp Vegit Spike salt-free seasoning (supposedly good for keeping sodium intake in check for babies...)
1 1/2 cups shredded zucchini
1 egg, beaten
2 tablespoons chopped onion
1 tablespoon milk
2 tablespoons organic extra virgin olive oil
1. In a bowl, combine the flour, cheese, oregano, and Vegit. Combine the zucchini, egg, onion, milk and oil; stir into dry ingredients until well blended.
2. Spray pan. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side.
I was very pleased with this recipe - not only did it take only a few minutes to whip up (thank god, since I was sweltering in a hot kitchen in our zillion-degree apartment), the end result was so good that I had to bodily block my husband from hovering behind me and scarfing them all down.
Of course, all of that is good and fine, but we'll see what the Roo thinks tonight.