Uncle Dobos Maple Zucchini Pancakes Recipes

ZUCCHINI BREAD PANCAKES

Zucchini Bread Pancakes image

When there is an abundance of zucchini in the peak of summer, one of the best uses is to turn it into a quick bread. We've taken that delicious baked good a step further and turned it into pancakes. The batter comes together quickly and you can feel good about eating zucchini for breakfast. Make sure you wring out as much water from the shredded zucchini as possible to prevent the pancakes from getting soggy.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/3 cup walnuts
1 large zucchini (about 12 ounces)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1/3 cup dark brown sugar
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1 large egg, at room temperature
Vegetable oil, for the skillet
Salted butter, for serving
Maple syrup, for serving

Steps:

Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
Spread the walnuts in a single layer on another rimmed baking sheet. Bake, shaking halfway through, until toasted and fragrant, about 35 minutes. Let cool, then chop. Do not turn off the oven.
Meanwhile, line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (see Cook's Note). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside.
Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl.
Whisk together the buttermilk, brown sugar, melted butter, vanilla and egg in a large bowl. Stir in the grated zucchini. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes.
Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Make 1 or 2 more pancakes, taking care to space them apart evenly. Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 minutes more. Transfer to prepared rack and place in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm with salted butter, the toasted chopped walnuts and maple syrup.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

Ingredients

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

UNCLE DAVE'S SOUFFLE PANCAKE

Uncle Dave's Souffle Pancake image

This is a recipe my brother Dave shared with the family. It's quite dramatic right from the oven. This is a cross between a pancake and a souffle. It's a blank canvas ready for your creative additions. We used 'canned apple pie filling' from this website as an accompaniment/topping. Would also be great with maple syrup or strawberries and whipped cream.

Provided by LoriAnne Parks

Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
¼ cup white sugar
½ teaspoon salt
1 cup milk
3 eggs
2 tablespoons butter

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.
Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.
Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 26.3 g, Cholesterol 106.4 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 3.7 g, Sodium 273.1 mg, Sugar 10.5 g

ZUCCHINI PANCAKES

Zucchini Pancakes image

An attempt to get some more vegetables into my kids. I've made these with various savory seasonings, (i.e., salt, pepper, oregano, thyme, rosemary). But this recipe is for the sweet version.

Provided by raspberryjello

Categories Breakfast

Time 25m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups shredded zucchini
2 beaten eggs
1/4 cup whole wheat flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1 tablespoon white sugar (optional)
1/2 teaspoon cinnamon (optional)
1 dash clove (optional)

Steps:

Mix together all ingredients.
heat frying pan on medium (i use non-stick, but you can lightly grease a regular pan instead).
Cook batter one scoop at a time (approx 1/4 cup).
Fry on each side until golden brown (2 minutes or so each side).
Serve with applesauce (or syrup, or other pancake toppings).

Nutrition Facts : Calories 220.1, Fat 11.4, SaturatedFat 2.2, Cholesterol 211.5, Sodium 268.9, Carbohydrate 20, Fiber 7, Sugar 2.8, Protein 12.4

MAPLE ZUCCHINI CAKE

Maple Zucchini Cake image

The preparation of this special pan cake is so simple. I've been making this recipe for my family for years.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
2 cups all-purpose flour
2 cups shredded zucchini
1 cup sugar
1 cup vegetable oil
1 cup maple syrup
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups chopped walnuts
1 cup raisins
Prepared cream cheese frosting

Steps:

In a large bowl, combine the first 11 ingredients; beat on medium speed for 1-2 minutes or until well blended. Fold on walnuts and raisins. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting.

Nutrition Facts : Calories 316 calories, Fat 17g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 277mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.