3000 miles 'til dinner.

These yummy savory pancakes are delicious served with ‘something off the grill’ for a light and easy summer supper.  Yet another way to use bountiful zucchini !

Creme Fraiche 

 Prep time:  5 minutes 

      Let stand at warm room temperature:  24-48 hours, warmer the better

Pancakes

      Prep:  15 minutes 

      Frying  time:  15 minutes

Servings:   2-3 hearty servings

♥PANTRY, FRIDGE, MARKET♥♥

       Creme Fraiche (make 2-3 days ahead, allowing for process)

1 C. whipping cream

2 T. plain yogurt, sour cream or buttermilk

      Pancakes

3 large eggs

3 medium zucchini, grated 

1/3 C.  fine diced sweet onion or green onion

1/2 t. black pepper

1 C. crumbled feta

1/4 C. chopped mint leaves 

1/4 C. chopped fresh basil or 1 t. dried basil

1 t. dried oregano

1/2 C. unbleached flour 

1 t. baking powder

 extra Olive oil for frying

♥PREP

Creme Fraiche  - combine cream and buttermilk or yogurt in a glass bowl; cover and set in a warm place until cream thickens. 

 Pancakes

In a large bowl, whisk eggs until whites and yolks are throughly mixed. Stir in feta, onion, all herb, grated zucchini & pepper. Sift baking powder with flour over batter and stir in to zucchini mix. 

♥FRY

Heat 2 T. olive oil in a skillet or griddle over medium heat. When oil sizzles, add spoon fuels of the zucchini batter, forming pancakes.  Use the spatula to “scoot” zucchini and egg mix together.  Fry until golden brown then flip and fry until center is cooked through. NOTE: a skillet will ‘hold the oil in a pool’ more than a griddle, so to get a crispy cake, use a skillet; add a little oil for each new batch of pancakes.

♥SERVING

Serve with a dollop of  creme fraiche, sour cream or Greek yogurt ; also delicious with applesauce or sauteed apples. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider fresh dill instead of basil and oregano

*consider: 1/2 grated zucchini and 1/2 grated arrots

*substitute:   cornmeal or whole wheat flour for 1/4 C. unbleached flour

♥ Helpful Hints♥

*creme fraiche will keep for 10 days - refrigerated

*the pancake batter will keep for 2-3 days

*pancakes are delicious eaten room temp. or cold the next day

*make pancakes smaller for an appetizer - top with dollop of creme fraiche and curl of lox

*sweetened creme fraiche for desserts: stir in a little sugar or honey and a drop of  pure vanilla extract 

MIL post