zucchini Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Butter, unsalted, 2 tbsp Splenda, 3 tsp Lemon Peel, 1 tspEgg, fresh, 1 largeZucchini, shredded, 2 cupYellow Cornmeal, .5 cupFlour, white, .75 cup Baking Powder, 2.5 tsp Milk, 3.25%, 1 cup
Melt butter and add Splenda, salt and lemon rind. Stir in egg. Add zucchini (I prefer to squeeze out excess moisture.), cornmeal, flour, and baking powder to butter-egg mixture. Add enough milk to form batter. Depending on the amount of moisture in the zucchini, you may need to use slightly more or less milk.
Serving Size: makes 10 servings using 1/3 cup batter for each
Serving Size: makes 10 servings using 1/3 cup batter for each
Nutritional Info Amount Per Serving
- Calories: 102.7
- Total Fat: 3.9 g
- Cholesterol: 27.2 mg
- Sodium: 143.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
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