The back story:
When we had our wedding shower, I say we to be nice but we all know really I mean numero uno, ME! In the RSVP, I had asked for each guest to send recipes. I love reading cook books and always wanted a recipe box so what a better way then to get it started then with recipes from family and friends. We were rewarded with many amazing recipes! Sadly, up until now I have only made a few of them. Well, that’s all about to change and you’ll get to join in on the fun. Each week, I’m going to feature one of these fab recipes in honour of the amazing women that gave them to me, I mean us.
Today, I’ll be starting off with a recipe from my late Aunt Marguerite.
Let’s get started. shall we!
Ingredients (makes six pancakes):
1/3C Biscuit mix
1/4C grated Parmesan cheese
1/8t pepper and salt
2 slightly beaten eggs
2C shredded zucchini (I ended up using 2 and not the 4 that are pictured below)
Oil for the frying pan
In a mixing bowl stir together biscuit mix, cheese, pepper and salt.
Then add in the eggs and mix until moistened and fold in zucchini.
In a skillet, add oil and heat to medium. Using1/4C of mixture for each pancake and cook for about 6 or 7 minutes on each side or until brown. (Mine were a little less then a 1/4C, I used it more as a scoop then a measuring cup)
While I was cooking the pancakes, I had the oven on low and placed the finished ones in a dish in the oven to stay warm. Also, at the same time I slow roasted some lemon pepper salmon.
There you have it…dinner!
I decided since the pancakes already had a veggie and a starch we didn’t need anything else.
Dan enjoyed his pancakes with none other than maple syrup! They were already a little sweet from the Biscuit mix and this just added a nice flavour to the whole dish.
The pancakes came together very nicely. 6 minutes is a little long per slide when you are hungry, so we of course taste tested the first two. We had to make sure that we would like them! And we did!