WELCOME, DianeJ----do you mean pancakes?? Or are you looking for the zucchini cakes? Those were really good---you will have a fairly quick response but I don't remember a pancake recipe---
Hope to see you around-----
Is this what you are looking for?? A thread was done on this a while ago and this is part of the post:
This was a good side dish for a sole menu I made a few nights ago. I wasn't keen on a full starch that evening sooo combined the starch and the veggie.
I made a major blunder when I went to panfry them though---you MUST use a non-stick pan---what a mess I made with my regular pan---that's what I get for not paying attention to the recipe---anyway, the dish was salvaged. It was better with a dollop of sour cream and chives on top.
Nice change of pace--and easy to prepare!!
Issue 59 page 21
I know someone else mentioned this along the way but I don't think a critique was given.
Potato Cakes with Zucchini & Onion
Makes 12 cakes; total time 35 minutes
Combine 3 cups zucchini
1/2 tsp kosher salt
Stir together:
Prepared zucchini
3 cups russet potatoes, grated (1 1/2 pounds)
1/2 cup onion grated
1/2 cup all-purpose flour
1/4 cup Parmesan, grated
1 egg
1 1/2 tsp kosher salt
1/2 tsp baking powder
1/4 t. cayenne
Olive oil
Combine zucchini and salt in a colander. Let drain 5 minutes, then wring dry in a kitchen towel.
Stir zucchini and remaining ingredients together (except oil). Heat 2 T. oil in a NON-STICK skillet over medium low heat. Drop potator mixture in oil by 1/4 cup measures and flatten to 1/2 inch thick. Saute cakes until potatoes are cooked, about 5 minutes per side. Fry in batches, using additional oil if needed. To keep cakes warm, place on a baking sheet lined with a rack, cover with foil and hold in a 200 degree oven
Per 2 cakes: 216 calories; 30% calories from fat; 7g total fat;32g carb; 621mg sodium;3g fiber; 7g protein