Alex has really enjoyed picking vegetables this year. He loves that I'm letting him do some chopping with real knives. Yikes! His favorite vegetable for chopping has been zucchini. We forgot to pick two and over two days they turned monster sized. This only added to Alex's general excitement. I figured I'd better try and cash in and get him to eat more than his usual nibble of vegetable by making zucchini pancakes. He loved using the grater and cracking the egg but had a hard time getting the spatula under them to flip. I went ahead and let him have maple syrup (it is real stuff and from Michigan) but John had his with Tofutti Better than Sour Cream. I had real (ie cow's milk) sour cream. 
Anyway, these are nothing special but they are
super easy and have lots of kid friendly steps. Alex washed the zucchini, trimmed the ends off, cut a piece off to grate, grated it, squished out the extra water, cracked the egg, measured and mixed in the flour, mixed it all up, oiled the skillet, dropped the batter onto the skillet by himself and took them out of the pan. All I needed to help him with was the flipping (and the clean up). I was pretty impressed with all the work he did.
I'm adding this to the Living With Food Allergies Blog Carnival. Stop by The Allergic Kid for the rest of the entries.
Zucchini Pancakes
Makes 12 2-inch pancakes
1 cup grated zucchini with the extra water squeezed out
1 egg
3 tablespoons self rising flour*
1/4 teaspoon garlic, mashed (optional)
oil for skillet
*Make your own by mixing 1 cup all purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and then taking your 3 tablespoons from that mix
I'm adding this to the Living With Food Allergies Blog Carnival. Stop by The Allergic Kid for the rest of the entries.
Zucchini Pancakes
Makes 12 2-inch pancakes
1 cup grated zucchini with the extra water squeezed out
1 egg
3 tablespoons self rising flour*
1/4 teaspoon garlic, mashed (optional)
oil for skillet
*Make your own by mixing 1 cup all purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and then taking your 3 tablespoons from that mix
-Grate the zucchini and give it a good squeeze with your hands to remove all the excess water. You can place the zucchini in a tea towel first to make this easier. Discard the water.
-Add the egg and flour to the squeezed out zucchini and mix to combine. Add more flour if needed.
-Heat a skillet on medium high heat. Brush with oil or spray with spray oil.
-Spoon on heaping tablespoons of batter and cook on one side until lightly golden brown. Flip and cook the other side until golden brown.
-Serve immediately, salt if needed.
