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Zucchini and Pecan Sour Cream Pancakes

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
Brass Lantern Inn, Searsport, ME
Sources
Yankee's B&B and Inn Directory

We keep finding more and more ways to use our bumper zucchini crop! These Zucchini and Pecan Sour Cream Pancakes are light and fluffy with a pleasing crunch from the nuts. Need more zucchini recipes? Try Zucchini Brownies and Apple Zucchini Slaw.

Ingredients
1-1/3 cups milk
1 cup sour cream
2 eggs
2 tablespoons butter, melted
2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 cup grated zucchini
1/4 cup chopped pecans
1-1/2 tablespoons lemon juice
Confectioners' sugar, butter, and maple syrup, for garnish

Instructions

In a large bowl, combine milk, sour cream, eggs, and butter. Mix thoroughly. Add flour, baking powder, sugar, and salt; stir until just combined. The batter will be lumpy. Add zucchini, pecans, and lemon juice. Measure out 1/4 to 1/2 cup of batter; pour onto hot griddle or frying pan. Cook until bubbles appear on the surface and the underside is golden. Turn once and cook until underside is slightly brown. Sprinkle with confectioners’ sugar; serve with plenty of butter and warmed maple syrup.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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