Zucchini Pancakes

This is a good recipe for those zucchini that have gotten a little too big to just slice up and throw into a sauce, fry up or grill. I get those all the time. I either forget to check if there are any that need to be harvested, or they hide and I don't see them until they are taking over the yard.

Get one of those monsters, cut the ends off. Slice it in half and then slice the halves long way. Scoop the seeds out. Grate the zucchini.

In a large bowl mix 2 cups of flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 teaspon baking soda, and 1/2 teaspoon salt.

Add 2 cups buttermilk ~OR~ if you use powder buttermilk, like I do, add 8 tablespoons of the dry buttermilk into this mix, then add 1-1/2 to 2 cups water (add less at first, you can always add more later).

Mix in 2-3 eggs. Add 3-4 tablespoons oil or melted butter. Mix in the grated zucchini. The mix should be just thick enough that you could ladle. If it is too thick you can add a little more water or buttermilk. If it is too runny, you can add a little more flour.

Chop some pecans or walnuts and mix in. Sprinkle a couple teaspoons of cinnamon on the batter and mix in.

Heat a griddle or frying pan to medium high. I use a cast iron pan. Pancakes just come out better on cast iron. You will want to make sure that you keep any pan you use oiled. You will probably have to oil between cakes. I just spray with Pam after every other cake.

Ladle the batter onto the griddle/pan. When the edges are dried and it is possible to flip the cake, do it. This is the fun and frustrating part. You can check if the cake is able to be turned by trying to get a spatula under it. If the cake seems too loose to lift in full, leave it a little longer. If your cakes are starting to burn before you can turn them, reduce the heat a little. You will only have to cook the second side about half the time as the first.

Serve these with butter. Syrup probably isn't necessary, but my husband and son like them with maple syrup, so maybe you will too.