Sunday, August 7, 2011

Green-Tinged Zucchini Pikelets

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.

Zucchini Pikelets*
makes ~16 little ones
*pikelets are what Australians call little, puffy, 
American-style pancakes. do not be alarmed.
you've made these before.

The time
5 min prep + 15 min cooking

The ingredients
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.

The process
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 pesky eager little ones.

Serve with butter (of course) and jam. Or maple syrup. Or whatever your favourite pikelet/pancake topping is.

The cost
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.

Amanda xx


Beck said... [Reply to comment]

Your post inspired me to make pikelets yesterday too, although I didn't use zucchini, only because I didn't have any. But they do look yummmm!

jen @ giftboxology said... [Reply to comment]

that looks seriously delicious amanda, especially the addition of the butter.

The Vanilla Bean Baker said... [Reply to comment]

This is totally new to me and never would I ever have thought to put zucchini in pancakes. However, I do put apple in pancakes, it's delicious. I love zucchini in breads to I guess it would be lovely in pancakes (pikelets)

Spicie Foodie said... [Reply to comment]

There is no such thing as too much zucchini :) Loving your pikelets- they sound and look delish.

Sherilyn @ Wholepromise said... [Reply to comment]

Pikelets with butter - way to yummy. I wouldn't be able to stop at one of these. They look delicious.

chinmayie @ love food eat said... [Reply to comment]

Looks great! Perfect summer breakfast!

Amanda @ Easy Peasy Organic said... [Reply to comment]

Beck - Yay for pikelets!

Jen - you can't go wrong with butter.

Paula - you could even try them with chocolate chips to make them extra special ...

Nancy - I agree ... there are always pickles! ;)

Sherilyn - who says you have to stop at one?

Chinmayle - I think so! :)

Post a Comment

Thanks for commenting! Amandaxx

Related Posts Plugin for WordPress, Blogger...