Sunday, August 7, 2011
It happens. Not in my garden, mind you ... but elsewhere in the world/country/city.
Too many zucchinis.
Long ones, short ones, round ones, ones with flowers still attached. In a number that defies use in cake or lasagne.
One way to go is
- of course - pickles (recipe here).
Or hiding it in pasta (recipe here).
Or straight up in salad (recipe here).
But today? I'm making pancakes. Um, I mean, pikelets.
makes ~16 little ones
*pikelets are what Australians call little, puffy,
American-style pancakes. do not be alarmed.
you've made these before.
5 min prep + 15 min cooking
2 cups semi-wholemeal flour (or 1 cup of plain + 1 cup of wholemeal)
2 Tbs raw sugar
2 tsp baking soda
1 tsp sea salt
1 cup finely shredded zucchini
2 large organic eggs
1 1/3 - 1 1/2 cups milk
*As always, try to use organic ingredients where you can.
1. Mix all the dry ingredients together in a large bowl. Push the flour away from the centre of the bowl, so you have a little well. Into this well, put your zucchini, eggs and milk (the lesser amount). Mix everything (wet and dry) together.
2. Preheat a frying pan - with some butter if it's not non-stick - over med-high heat.
3. Check the consistency of your batter - is it nice and thick? You still want it to be liquid enough that it'll slide off your spoon. If it's too thick, add a bit more milk. (The amount of milk really will depend on the type of flour you use, and the juiciness of the zucchini. So just add little bits of milk till you have your batter how you want it.)
4. Dollop 1/4 cup-fuls of batter onto the preheated pan, and cook on one side until you start to see bubbles coming through. Then flip, and cook the other side until golden. Keep them warm on a plate in the oven ... or serve them up as you cook them to
Serve with butter (of course) and jam. Or maple syrup. Or whatever your favourite pikelet/pancake topping is.
I used free zucchinis!! And if I had chickens, this'd have free eggs too. Sigh. Anyway, the whole organic batch cost me $2.50. And made me very happy.