Are there certain foods that take you back and remind you of a specific time? Oh goodness, I have so many. One of these is definitely my Mom's Zucchini Pancakes. They are the definition of Summer to all of us and are a staple at many meals throughout the season. The first time I remember eating these was while we were away on our very first family vacation to OBX (Outer Banks, NC). We have since gone so many times and have made hundreds of wonderful memories there. These pancakes are one of them! I can't eat them without thinking of waves hitting the shore, the smell of salt in the air and laughing till our bellies hurt over delicious fresh fish the men just caught.
These are an extra special family recipe, and you all should feel very lucky I am even sharing it on here. (there may have even been a family meeting making sure it was OK for me to post...) It isn't like this is a complicated recipe- the exact opposite actually! It just holds a special place in our hearts (and bellies!) But it is one of those recipes that is so darn good, it is a shame NOT to share it. It's a perfect use for all of those crazy zucchini's that are multiplying like rabbits in everyone's garden. We double it all the time. Trust me, you will want to do the same. These have a tendency to fly off the plate super fast and you will want the leftovers! They are the very best eaten right away, the batter wonderfully fluffy and creamy. But there is also nothing like having them the next day with breakfast or eaten cold layered in a turkey sandwich... yummmm!
So please, enjoy this recipe with your family and hopefully it will become a summer staple for all of you as well.
Mom's Zucchini Pancakes
1/3 cup Bisquick
1/4 cup Parmesan cheese
1/8 teaspoon fresh ground black pepper
2 eggs slightly beaten
2 cups zucchini, shredded
chives, chopped (optional)
butter for frying
Mix first three ingredients. Stir in eggs until moist. Fold in zucchini. Fry patties until brown.
*I like to keep an oven proof dish in the oven on warm and put the pancakes in there as they cook. Just be sure to keep them loosely covered with foil so they don't shrink up or dry out. Diced tomatoes are also a nice addition. Just be sure to deseed them. You don't want a whole lot of tomato, just enough for flecks of color and a bit of flavor.