This is delicious as a light dinner or brunch topped with sour cream or Feta Tomato Cream.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2006
In colander, toss zucchini with salt ; let stand for 20 minutes. Squeeze out as much liquid as possible; transfer zucchini to bowl. Stir in green onions, eggs, buttermilk and oil; set aside.
In large bowl, whisk together cornmeal, flour, sugar, baking soda and pepper. Pour zucchini mixture over top; stir just until blended.
In large nonstick skillet, heat half of the butter over medium heat. Using heaping 2 tbsp (25 mL) batter for each and remaining butter as necessary, fry pancakes, flattening slightly with back of spoon, until bottoms are golden, about 2 minutes.
Turn and fry until edges are golden, about 2 minutes. Place on paper towel?lined baking sheet or plate. (Make-ahead: Let cool and stack between waxed paper; refrigerate in airtight container for up to 2 days. Reheat on baking sheet in 325°F/160°C oven, about 8 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 518 mg
- Protein 9 g
- Calories 335.0
- Total fat 16 g
- Cholesterol 113 mg
- Saturated fat 5 g
- Total carbohydrate 38 g
- Iron 13.0
- Folate 28.0
- Calcium 10.0
- Vitamin A 13.0
- Vitamin C 10.0