I have a new friend.

And I’m making zucchini griddlecakes for breakfast. With zucchini harvesting in full swing it seemed like a perfect addition to my recipe.

The versatility of griddlecakes makes them perfect for breakfast, lunch and even dinner. They are a crispy twist on pancakes with a more substantial bite and the natural sweetness of cornmeal can be mixed with savory or sweet add-ins.

I shared one with a friendly squirrel and he’s been coming back for more tasty snacks. I’ve named him Charles – I can’t be sure he’s a boy, but all squirrels seem like boys to me. Not sure why!  It seemed like a good idea to befriend him until he started burying the extras in my newly seeded lettuce bed. I guess you shouldn’t feed the squirrels!

There are many ways to enjoy these griddlecakes – sans squirrel. I’ve made a salad by placing one over a bed of spinach, I’ve dressed one up with some black beans, mango, salsa and cilantro and I’m considering a scoop of vanilla ice cream over one with a maple syrup drizzle. And I’d like to have that version for breakfast (there is nothing wrong with ice cream for breakfast when it’s 90+ degrees out).

Zucchini Griddlecakes

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Griddlecakes can be made sweet or savory. The mild flavor of zucchini can be included in both versions.

Author: www.OatandSesame.com

Serves: 4

Ingredients

• Recipe base:
• 1½ cup fine or medium cornmeal
• 1½ tsp. salt
• 1½ cup boiling water
• ½ cup regular or non-dairy milk, or more as needed
• 1 medium zucchini, grated (medium sized grate, not super fine)
• vegetable oil
• 
  
• Optional add-ins:
• 
  For savory version finely dice and saute in a tsp of olive oil for 2-3 min:
• 1 large garlic glove
• 1 shallot
• 1 jalapeno
• 
  For sweet version add:
• 2 tbs butter, melted
• 1 tsp vanilla
• 1 tsp cinnamon

Instructions

1. Combine the cornmeal, salt, and 1½ cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes. It will be thick.
2. Stir in the milk a little at a time until the batter becomes spreadable yet still thick.
3. Add in grated zucchini + savory or sweet options of your choice.
4. On a large non-stick griddle heated (medium heat), add a tablespoon of vegetable oil to coat the griddle. Add spoonfuls of batter in any size you'd like and cook until edges and underside are golden brown. This should take 3 to 5 minutes, then flip and brown the other side.
5. Top with butter and/or maple syrup - they go well with sweet or savory versions!

Notes

Adapted from a recipe by Mark Bittman, New York Times

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Read the original on: Oat&Sesame