Savory Buttermilk Pancakes with Zucchini and Parmesan Cheese

The basic buttermilk pancake recipe for these is from Marion Cunningham's excellent "Breakfast Book". The zucchini and Parmesan are my embellishments. Zucchini pancakes used to be a staple when I lived in New England. Squash there seemed less troubled by borers than they are in Tennessee, and there were always zucchini to spare.

1 cup buttermilk
1 egg
3 tbs melted butter
3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 cup grated zucchini
1/2 cup grated Parmesan cheese

Grate the zucchini,then put it in a strainer and press down on it with a spoon to remove excess water. Then place it in a bowl with the egg, the cheese, the buttermilk, and the melted butter and mix well.
In a separate bowl, combine the flour, the salt, and the baking soda. Then take a fork and mix well to incorporate the soda and the salt.
Combine the wet ingredients with the flour mixture and mix together with a spatula. Do not let lumpiness concern you!


Heat a griddle pan greased with a little butter to medium high and spoon the pancake mixture on to form 3 inch cakes. Turn when bubbles have broken through on top and the bottoms have browned.

This makes 13-14 three inch pancakes, 7 five inch pancakes. Top with Maple syrup or guava jelly.