Monday, September 12, 2011

Zucchini/Pumpkin Flower Pancakes

Taking a break from the usual and enjoying the last vestiges of summer in these latitude I thought I would share an old family recipe.

Old as in "Old Country" old.

Zucchini/Pumpkin Flower Pancakes

In general, zucchini flowers are more delicate.  We prefer the hardier pumpkin flowers but this recipe applies to both with the only adjustment being that you should use some more flowers if using zucchini flowers to make up the lack of bulk.

Rinse the flowers gently and lightly pat dry, then leave to dry a little more on a paper or cloth towel.   (Wash and Use the same day!)

In a bowl mix together:
1 egg
1 finely chopped onion
1/2-1 tsp baking powder (2 tsp if using my WF/GF flour or similar mixture. link later )
LOTS of chopped, fresh parsley
1/2-1 cp of Parmesan, Pecorino Romano, or Asiago cheese.  Depends on how much batter you are making. (I prefer Asiago or a Asiago-Pecorino Romano combination for the creaminess compared to just straight Parmesan or Pecorino)

Enough flour to make a batter the consistency of pancake batter.
Some milk. (cow or rice.  do not recommend soy for this recipe.)

Lastly, add cut up flowers and mix gently.  (Kitchen scissors recommended for cutting the flowers.)

Then just cook like a pancake!
Nicest if you can cook with actual Olive Oil or an olive oil cooking spray.

* this batter can be frozen.

Cheers! (^_-)-☆

Thanks again for stopping into my little corner of the 'net, and Happy Browsing!!  

All translations copyrighted and owned by myself. All copyrights of their respective owners. No part of this web site may be produced, reproduced, stored in a retrieval system, or transmitted in any form or by any means without the written permission of the copyright owner.