| | Directions | | Preheat griddle from 425 to 450 degrees.In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a large spoon. The batter's consistency should be like heavy whipping cream. Spoon batter on hot griddle (about 2 tablespoons) for each pancake. Cook until bubbles no longer form on the surface after about two minutes; turn over and cook for two minutes longer. Top pancakes with a dollop of sour cream. |
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| Ingredients | | - |  | 4 eggs |
| - | | 2 cups grated zucchini |
| - | | 3/4 cup all purpose flour |
| - | | 1/2 teaspoon white sugar |
| - | | 1/2 tablespoon salt |
| - | | 3 tablespoons olive oil |
| - | | 3 teaspoons baking powder |
| - | | 1/4 cup butter, melted |
| - | | Sour Cream |
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