Zucchini-Currant Pancakes

Name: Zucchini-Currant Pancakes
Ingredients: 2 cups all purpose flour; 1/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1 1/2 cups buttermilk; 3/4 cup vegetable oil; 3 large eggs; 1 medium zucchini, grated, squeezed to remove excess moisture; 1/2 cup dried currants; Additional vegetable oil; Butter; Maple syrup

15 ingredients

12 steps

Ingredients

2 cups all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
3 large eggs
1 medium zucchini, grated, squeezed to remove excess moisture
1/2 cup dried currants
Additional vegetable oil
Butter
Maple syrup

Directions

1

Preheat oven to 200F.
2

Whisk first 7 ingredients in large bowl.
3

Whisk buttermilk, 3/4 cup oil and eggs in medium bowl.
4

Add to dry ingredients and mix just until blended but still lumpy.
5

Fold in zucchini and currants.
6

Heat griddle or heavy large skillet over medium heat.
7

Brush lightly with vegetable oil.
8

Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart.
9

Cook until bottoms are golden, about 2 minutes.
10

Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes.
11

Transfer to baking sheet; keep warm in oven.
12

Serve hot with butter and syrup.