In August 1980, my dear friend Marsha, and I, took a three day self guided geography course tour of "Gold Country." The University of California at Fresno class guided us from Mariposa to Amador City. We spent one night at the Sutter Creek Inn bed and breakfast. Our room was "the library" with two beds and bookcases and just off the dining room. Breakfast was at a large shared table where we all ate family style. They served zucchini walnut pancakes that were so good I had to reproduce them at home.
Add zucchini and walnuts to my buttermilk pancake recipe was a success and I've been making them ever since.
Here are the ingredients, measured out and ready to combine. The zucchini was grated on the large holes of a box grater. Recipe makes 8 to 10 pancakes, depending on size made and serves 2 hungry people.
Below the zucchini and walnuts are folded into the dry ingredients.
The wet ingredients are combined and added then gently folded into all the dry ingredients. Bake on a grill set to 350 F. Spoon the dough on a buttered grill and level off if batter is not spreading.
Bake on first side till holes start to form on top then flip over.
Bits of green zucchini skin can be seen.
Serve with maple or Log Cabin syrup and enjoy any time of day. Full recipe is below.
Zucchini Walnut Buttermilk Pancakes1 cup flour
1 tablespoon white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini, coarsely grated
1/3 cup walnuts, chopped
1 cup buttermilk
2 tablespoons butter, melted
Butter for grill and pancakes
Maple or Log Cabin syrup
Measure flour, sugar, soda and salt into a medium large bowl, use a whisk to mix well to combine dry ingredients.
With a spatula fold in the grated zucchini and chopped walnuts into the dry ingredients. The amount of zucchini and walnuts can be varied to your taste.
Beat the egg in a small bowl, add egg and melted butter to the buttermilk.
With a large spatula fold wet ingredients into dry ingredients, do not beat, fold enough to moisten dry ingredients.
On a grill, heated to medium, about 350 F. degrees, butter and then spoon batter to size of pancakes desired. Level off if batter is too thick.
Cook on first side till holes start to form, check bottom for golden brown color, flip over, cook till done.
Do you ever have a breakfast meal for dinner?