Corn and Zucchini Pancakes
Introduce vegetables to the breakfast table with these hearty griddle cakes. Top with syrup or low-fat yogurt. You can even freeze them to pop in the toaster oven.
Servings: twelve 3-inch (8 cm)
Ingredients:
| Nutritional Info | |
| Per pancake: about | - |
| calories | 100 |
| protein | 3 g |
| fat | 3 g |
| carbohydrate | 15 g |
-
1-1/3 cups (325 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
1 cup (250 mL) milk
Vegetable oil
3/4 cup (175 mL) cooked corn kernels
1/3 cup (75 mL) shredded zucchini
Preparation:
In large bowl, stir together flour, sugar, baking powder and salt. Whisk together egg, milk and 1 tbsp (15 mL) oil; pour over dry ingredients. Sprinkle with corn and zucchini; stir just until dry ingredients are moistened.
Heat nonstick skillet over medium heat; brush with 1 tsp (5 mL) oil. Using 1/4 cup (50 mL) batter for each pancake and brushing skillet with up to 1 tsp (5 mL) more oil as necessary, cook pancakes for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. Turn and cook for about 45 seconds or until bottoms are golden brown. Makes twelve 3-inch (8 cm) pancakes.
Additional Information
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Variation:
Apple Pancakes: Substitute 1 cup (230 mL) grated apple for corn and zucchini.
Source
© CanadianLiving.com
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