If your family likes zucchini bread, they're going to love this recipe. Turn the classic quickbread on its ear—by adding chocolate and serving it for breakfast in pancake form!
Regan Burns Cafiso
|2 cups all-purpose flour||1/4 cup granulated sugar|
|2 teaspoons baking powder||2 1/4 cups buttermilk|
|1/2 teaspoon baking soda||3 tablespoons unsalted butter, melted and cooled|
|1/2 teaspoon coarse salt||1 cup coarsely grated zucchini|
|1/2 teaspoon ground cinnamon||1/2 cup mini chocolate chips|
|1/4 teaspoon freshly grated nutmeg||1/3 cup chopped walnuts or pecans (optional)|
|2 eggs||Spray oil or melted butter, for griddle|
In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together eggs, sugar, buttermilk, melted butter, and zucchini. Add egg mixture to dry ingredients, stirring until just combined. Fold in chocolate chips and nuts, if using.
Heat a nonstick griddle to medium, and spray lightly with oil or brush with butter. Pour scant ½ cupfuls of batter onto griddle, leaving at least 2 inches between pancakes. Cook until pancakes bubble on top, edges become slightly dry, and bottoms are golden brown, about 3 minutes, then turn and cook other side. (If bottoms are getting too dark before the tops are bubbling, reduce heat.)
Remove pancakes to a serving platter and keep warm. Repeat process with remaining batter. Serve pancakes with butter and maple syrup.
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