Zucchini Pancakes

Justin spotted these pancakes on smitten kitchen and I couldn't get them out of my head.  We've served them several times as a wonderful way to use up zucchini and realized the trick is to use the small grate side of our cheese grater to shred the zucchini.  That way no strings protrude after each bite (which cause Jaime to complain and refuse to eat the meal).  I also learned to drain the majority of the liquid out of the shredded zucchini so that the pancakes don't stay gooey.  I prefer to spread out the pancake batter on the skillet so they are thinner and easier to cook all the way through, and Justin prefers to dump and cook in favor of thicker ones.  We are having them again tonight for dinner.  Enjoy!

Zucchini Pancakes

2 eggs

3 TB olive oil

2 TB brown sugar

1/4 cup buttermilk (or 2TB milk 2TB yogurt)

1/2 tsp vanilla extract

2 cups shredded zucchini

1 cup whole wheat flour

1/4 tsp table salt

1 tsp baking soda

1 tsp cinnamon

1/8 tsp nutmeg

Combine wet (with the addition of the brown sugar) and dry ingredients separately, then combine.  Fold in zucchini.  Cook on heated, buttered skillet.  Serve with your favorite pancake toppings.