Zucchini Pancakes

If you've got a garden (which I don't) and you find yourself over run with zucchini every summer (which sounds like a dream come true to me), here's a good option for you.  These are appropriately named pancakes, because texturally, that's just what they're like.  That being said, if you're looking for a crispy, fritter-type cake, this recipe is not for you.  I found these to be delicious and will probably be buying lots of zucchini from the farmers market to make them again.  Unless anyone local needs to unload a bunch of zucchini...

Zucchini Pancakes

from Ina Garten

2 medium zucchini (about 3/4 pound)

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Unsalted butter and vegetable oil

Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.

The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.