Zucchini Pancakes
Try this Zucchini Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
breakfast
pancake
parmes
sour cream
cream
garlic
cheese
onion
parmesan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- sour cream
- 1/2 c flour
- 1 ts baking powder
- 1/4 c parmesan cheese
- 1 ts dill
- 1/2 ts salt (i use garlic and
- 2 c zucchini, shredded (about
- lots black pepper, freshly
- 1/2 sm or medium onion,grated
- Carbohydrate 5.28648885416667 g
- Cholesterol 177.116666666667 mg
- Fat 4.51660013888889 g
- Fiber 0.169841148810254 g
- Protein 6.17018878472222 g
- Saturated Fat 1.49255614583333 g
- Serving Size 1 1 Serving (50g)
- Sodium 97.5044670138889 mg
- Sugar 5.11664770535641 g
- Trans Fat 0.733426227430556 g
- Calories 87 calories
In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.You may need to spread them out a little with your spoon.When golden,turn and flatten down a bit,if they rise.The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve with sour cream,if desired.
