Recipe: Savory Zucchini Pancakes

I learned how to make these from Bhavani at Shoshoni Yoga Retreat. They make a wonderful light lunch or dinner, and the recipe is very versatile.

Makes 3 large pancakes; serves 2-3 people.

2 cups shredded zucchini (or other summer squash)

2 tablespoons minced fresh herbs

1 egg

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

black pepper to taste

dash of tabasco

olive oil or ghee (for cooking)

Mix zucchini, herbs, and egg in large bowl. Mix flour, baking powder, salt, and black pepper in a small bowl. Add the dry ingredients to the wet ingredients, stirring until mixed. Add tabasco.

Pour olive oil or ghee into a non-stick frying pan. Heat oil over medium low heat. Spread batter in the pan, making a pancake about 5-6 inches in diameter. Cook slowly over medium low heat. When the first side is browned, flip the pancake.

Serve sprinkled with salt and pepper. Can be served topped with sour cream or cottage cheese and chopped tomatoes.

*It's important to cook the pancakes over medium low heat so that the inside has time to cook thoroughly. If the heat is too high, the outside of the pancake will cook, but the inside will still be soft.

*You can add any number of things to the batter for variation: chopped onion, diced garlic, or chopped arugula, spinach or chard.