We love traditional pancakes, and while you can’t go wrong with a heaping mound of blueberries on top of a real griddle cake, we wanted to create something a little different. The result is a patty far from your traditional pancake, but really delicious in its own right.
*One step that made a world of difference with this recipe is to lay your zucchini between 2 pieces of paper towel for 10-15 minutes. This will soak up the moisture allowing other liquid from the recipe to be absorbed, preventing the pattys from falling apart.
The mix! The taste of the green tea was good, but a little subtle in the first batch. When we added more tea the flavours really came through well with the zucchini.
This recipe uses the following tea:
SENCHA (visit the tea boutique)
This recipe was Inspired by: Canadian Living Country Cooking
Sencha Zucchini Pancakes
Yields: 6 Pancakes
- 1 egg
- 1 cup grated (unpeeled) zucchini
- ½ cup minced onion
- 1 tbsp slivered sweet red pepper
- 1 tbsp dry bread crumbs
- ¼ tsp salt
- Pinch dried oregano
- Dash hot pepper sauce
- 1 tbsp vegetable oil
- 3 tsp Sencha green tea (grind 1 ½ tsp of green tea mixture into powder and set aside)
- Add remaining 2 1/2 tsp loose leaf green tea to the oil. Let sit for 30 minutes or as long as you can. In pot over medium heat, heat tea and oil mixture for 2-3 minutes.
- In bowl, beat egg; mix in zucchini, onion, red pepper, bread crumbs, salt, oregano, hot pepper sauce, ground tea powder and add oil with loose leaf tea mixture.
- In large skillet, lay parchment paper in skillet and add a small amount of oil over medium heat; spoon in about ¼ cup zucchini mixture pancake, spreading to about .5 inch thickness. Cook for 3 to 4 minutes per side or until golden.
Serve immediately.
Tea Used in This Recipe:
Visit the Tea Boutique by clicking on the tea below
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Tea Suggested for This Recipe:
Visit the Tea Boutique by clicking on the tea below
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