Ingredients
1 Medium Sized Zucchini
1 cup All-purpose Flour
1 teaspoon Salt
1 Egg
2 cups Water
Canola Oil
Method
Sources
📖
Recipe1M+
dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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slice up zucchini into thin discs (the thinner the better!) and slice the discs into thin strips. i admit, this takes awhile. you could probably use some sort of machine for this that i dont own. 2. make the batter place flour, salt and the egg into a medium sized bowl. add 1 cup of water and stir. continue adding water until you get a runny batter (this will depend on your personal preference, i usually add almost the entire two cups as i like these pancakes really thin) add the zucchini and mix in. 3. heat up your skillet or frying pan to medium heat with a good glug of canola oil. you should make sure to have enough oil to cover the pancake once you flip it as well. 4. using a ladle, pour in some batter. cook for a couple of minutes, then flip over and continue cooking until both sides are browned and crispy. cut into wedges and eat with soy sauce.