Zucchini Pancakes with Basil Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 6 pancakes
 
Ingredients
  • For the Pesto:
  • 2oz (55g) basil leaves, without stems and rinsed
  • 1 clove garlic, skin removed
  • 1 tablespoon (10g) of pinenuts or walnuts
  • 1.3oz (40g) Parmigiano Reggiano cheese, freshly grattugiato
  • .75oz (25g) Pecorino cheese, freshly grated (*or you can use all Parmigiano Reggiano*)
  • 6 tablespoons extra virgin olive oil (*plus more if needed to arrive at a creamy consistency*)
  • 1 pinch of sea salt
  • For the pancakes:
  • ½ cup (60g) all-purpose flour
  • ½ cup (60g) whole-wheat flour
  • ¼ teaspoon (1g) table salt
  • 1 teaspoon (4g) baking powder
  • ¼ teaspoon (1g) baking soda
  • 2 large eggs
  • ½ cup soy milk (or skim milk)
  • 3 tablespoons extra virgin olive oil
  • 2 cups (125g) shredded zucchini (from 1 medium zucchini)
  • Extra virgin olive oil or butter, qb
  • Soft cheese (ricotta, cream cheese, stracciatella), optional
Instructions
  1. For the basil pesto:
  2. Put all of the ingredients in a blender or food processor and blend, adding more extra virgin olive oil if needed until smooth.
  3. For the pancakes:
  4. In a medium bowl, whisk together: flours, salt, baking powder and baking soda.
  5. In a separate small bowl, beat together the eggs, milk and extra virgin olive oil.
  6. Pour the dry ingredients into the wet ingredients and mix gently until just combined. There should be lumps; don’t over mix.
  7. Put the shredded zucchini in a clean kitchen towel. Squeeze well to remove the moisture then fold the zucchini into the pancake mixture.
  8. Heat a large skillet over medium heat. Splash a few drops of water on the pan. If it sizzles, it’s ready. Add a swirl of extra virgin olive oil or a small nob of butter and swirl it around to coat the bottom of the pan. Use an ice cream scoop or a ¼-cup container to easily create a few small circles in the pan, being careful that the mixture doesn’t run into one another. Cook for 2-3 minutes. When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
  9. Add another small knob of butter and repeat these steps until you have cooked all six pancakes.
  10. Serve the pancakes with with a dollop of soft cheese like ricotta or cream cheese (optional) and a drizzle of fresh pesto.
Recipe by Italicana Kitchen at https://italicanakitchen.com/zucchini-pancakes-with-basil-pesto/