Ingredients
SOUR CREAM ZUCCHINI PANCAKES
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup ff sour cream
1/2 cup nonfat milk
1 teaspoon vanilla
1 large egg
½ - ¾ cup zucchini (grated)
Cinammon, cloves, allspice & ginger to taste
1 - 2 teaspoons unsalted butter, melted, plus additional for cooking pancakes
Preparation
Make pancakes: Preheat oven to 200°F. Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven.
