Doctoring up pancake mix is so easy. You can add whatever you want and create something fantastic. These zucchini pancakes are wonderful for a savory summer brunch. Easy and a great alternative to regular pancakes or biscuits. Pair with eggs and bacon, coffee and juice and you are ready to eat!
1 C Bisquick Heart Smart mix
1 C shredded zucchini (2 small), quickly pat dry
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp salt
1/4 tsp black pepper
1 egg white
1/2 C buttermilk (maybe a little more, ~2 Tbsp)*
extra virgin olive oil
Combine pancake mix and herbs and spices. Toss zucchini in flour mixture. Make a well. Add egg white and buttermilk. Combine.
*If your zucchini is very wet, add a couple more tablespoons of pancake mix. Mine were actually on the dry side and made the mix a bit gummy so I added a little more buttermilk. Adjust yours as needed.
Let mixture sit for 8-10 minutes. (It will proof and appear slightly frothy; this ensures your pancakes come out fluffy.)
Over medium, heat a little evoo and butter in a not stick skillet or griddle. ( Preheat oven to 250 deg F if you will need to cook pancakes in batches.)
Scoop 1/4 of the mixture onto heated surface per pancake. When edges are set and the surface is dotted with little bubbles, flip. Cook another 2-3 minutes until bottom is golden. (Transfer to a baking sheet in the oven if cooking in batches.)
Top with a pat of butter for service.
Makes 4 5-inch(ish) pancakes. Serves 2-4.
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