Do these pancakes make you think that I am losing my mind? I might be. It is the lunar eclipse “blood moon” after all, and I do have to admit that I am feeling feisty today. Like, I just do not have a fiery temper normally. At all. But I have been a little out there today. My kids finally scampered off tonight so that their dad could put them to bed. No one really wanted any part of me. Except for when I made these muffins after dinner tonight. Then they cozied up for a few minutes before retreating to the safety of their rooms. You know when you have those days?!
But instead, I will be up late. I am always late with my taxes, but am in the middle of them now and am enjoying that slice of procrastinators hell. (“Enjoying” is dripping with sarcasm). I also got my freezer fixed today. It only cost NINE HUNDRED dollars (that was an “only” dripping with sarcasm also by the way). Can you believe that!? I think there is some kind of freezer fixing racket happening, because that did not even cover the parts which were under warranty. Right!?
So after polishing off THREE of those said muffins, my mood had still not improved (much), so before I went to check if another muffin might help, I tried to do a little deep breathing and had to leave the kitchen. But that was a good thing, because then during my tax break I could do a little photo editing from the weekend, and that is where I found these little lemony jewels waiting for me.
I know I posted a Lemon Blueberry Buttermilk Cake yesterday, but Lemon is just ,y deal right now. And I thought that were kind of important to show you with Easter coming up this weekend. Lemon Zucchini Pancakes would be a PERFECT breakfast for your family. Totally unusual, and totally delicious- these are not too sweet and have tons of lemon flavor from the juice and the zest. Plus, the zucchini has a really subtle flavor but adds great texture and moisture and gorgeous little green flecks to the pancakes. All these need a fresh squeeze of lemon juice and some powdered sugar over the top. But as I write this- I am also thinking that a pat of butter or some whipped cream would be over the top good.
Ok. Now just writing about these pancakes made me in a much better mood. I am off to kiss my girls good night and drink some “tension tamer” tea….
To make these pancakes, this is what you do:
In a medium bowl, combine the flour, sugar, salt, baking soda and lemon zest. Stir well to combine. Add the zucchini and egg and start stirring. Add the buttermilk, melted butter and lemon juice and stir until smooth.
Heat a pan or griddle with a generous amount of melted butter or vegetable oil.
Fry the pancakes a few at a time, cooking on each side until there are little bubbles on the pancake.
Then flip and cook until golden brown.
Serve hot with a squeeze of fresh lemon juice and a dusting of powdered sugar.
Recipe: Lemon Zucchini Pancakes
- 1 cup flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons lemon zest, minced
- 1 cup zuchinni, grated
- 1 egg
- 1 ½ cups buttermilk
- 2 tablespoons melted butter
- 2 tablespoons lemon juice
- Butter or vegetable oil for frying
- fresh lemon juice and powdered sugar to serve
- In a medium bowl, combine the flour, sugar, salt, baking soda and lemon zest. Stir well to combine. Add the zucchini and egg and start stirring. Add the buttermilk, melted butter and lemon juice and stir until smooth.
- Heat a pan or griddle with a generous amount of melted butter or vegetable oil.
- Fry the pancakes a few at a time, cooking on each side until there are little bubbles on the pancake.
- Then flip and cook until golden brown. Serve hot with a squeeze of fresh lemon juice and a dusting of powdered sugar.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 12