As all gardeners know, zucchini multiplies even faster than rabbits. Thus, whenever I talk to people about gardening and cooking, one of the most common questions is, “What do you make with zucchini?”
They’re almost always surprised by my answer: My go-to recipes are zucchini pancakes and zucchini cake.
Zucchini pancakes are easy. You can use nearly any basic pancake recipe and add about 1 1/2 cups of grated zucchini. The zucchini, which has a very a mild taste, makes the pancakes moist.
The pancake recipe I use came from “Home Baking” by Carole Handslip, which I bought in London in 1990 for 75 pence, which at the time was equal to about $1.50. My friend Jen and I had gone to Britain for my college graduation trip and ate nearly every day in tea shops, which served tea, sandwiches and desserts. I always ordered a tomato and cheese sandwich, and she ordered cucumber and cheese, and then we’d have some kind of cake or pie.
From London, we went to the Netherlands, where I had some of the best pancakes I’d ever eaten. They were sweeter and more moist than American pancakes, and we ordered them with apples and cinnamon.
The drop scone recipe in “Home Baking” is the closest I’ve come to recreating the Dutch pancakes. It uses British measures, which I’ve tried to convert for those who don’t have a kitchen scale. It’s much easier and more exact, however, to use a scale.
Once you make the batter, fry the scones in a skillet just as you would with any other pancake.
Drop Scones (or British pancakes):
250 grams (8 oz) plain flour (just less than 1 3/4 cups)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
25 grams (1 oz) sugar (about 1 1/2 tablespoons)
1 large egg
250 millilitres (8 fl oz) milk (1 cup)
1 tablespoon oil
It makes about a dozen pancakes.