Zucchini Pancakes

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Zucchini seems to be taking over our gardens,  CSA baskets, farmer's markets and consequently our kitchens.  Here is little info on zucchini and a simple and quick recipe that will help with all that zucchini!

For thousands of years zucchini has been eaten in Central and South American countries but has only been a widely consumed vegetable in North America for about 30 years.  The variety that is grown here is a green Italian squash.  There are many types of zucchini grown these days but the most common is still the summer green zucchini.  It can grown up to a meter long but is best picked around 8 inches (20 cm) while the seeds are still soft and small.  In honor of this prolific vegetable, here is a recipe for zucchini pancakes that does this mild vegetable justice.

Lemon Ricotta Souffle Pancakes with Berries

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Pancakes are a food that transcends cultures.  There are too many versions that vary from culture to culture to name them all.  In North America, it is a classic breakfast food.  Pancakes can grace special occasions or a cozy weekend breakfast.  It is comfort food at its best and for many there are memories associated with them.  My family has spent many a Sunday making our favorite pancake recipes, consuming them with maple syrup and bacon or sausages.  Each person can be accommodated easily for likes and dislikes which can be rather important in families with picky eaters. Additions to a favorite pancake batter is a simple as sprinkling fresh or frozen berries, bananas, grated apples, nuts, granola, chocolate chips, or dried fruit over the top of the pancake.  Or just leave it plain, simple and completely delicious.  The options are almost endless! It can be quite a family event to make pancakes while those hungry mouths are waiting to be fed.