Title: Zucchini Pancakes
Categories: Breakfast
Yield: 12 Servings
| 2 | c | Zucchini, shredded (about 2 to 3 small zucchini) |
| 2 | | Eggs |
| 1/2 | c | Flour |
| 1 | ts | Baking powder |
| 1/4 | c | Parmesan cheese |
| 1/2 | sm | Or medium onion,grated |
| | | Lots black pepper, freshly Grated |
| 1 | ts | Dill |
| 1/2 | ts | Salt (I use garlic and Seasoned salt.) |
| | | Sour cream |
In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a
time.You may need to spread them out a little with your spoon.When
golden,turn and flatten down a bit,if they rise.The smell of the
dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve
with sour cream,if desired.