Jeanette - Off The Cuff

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Blogger at: and -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Saturday, August 18, 2012

Zucchini-Blackberry Pancakes

Didn't I say I had zucchini coming out of my ears the other day?  Yes.  So today I thought I'd make a zucchini breakfast option.  With a grated yellow zucchini (although green would be fine, too) and some blackberries, and a modified whole grain pancake recipe from my own arsenal of recipes, I came up with a fairly quick and delicious morning meal.  Bonus for the fiber, vitamins and garden-freshness!


1/2 cup whole wheat flour
1/2 cup white flour
1/3 cup ground flax seeds

1/2  tsp cinnamon
1/4 tsp cloves
1 pinch nutmeg

1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

3 eggs
1/2 -3/4 cup milk (depending on the amount of zucchini)
About 1 lb of zucchini, grated, (about 2 loosely packed cups) and squeezed free of as much water as possible

1 tbsp honey

2 tsp apple cider vinegar

1 cup blackberries (fresh or frozen -- although blueberries, huckleberries, or raspberries would also be good)


Grate the zucchini and squeeze out as much water as possible if it's very wet.  You can also give the grated zucchini a quick saute in a hot skillet if you want to caramelize it and evaporate some of the water first, but that does add an extra few minutes of work.

Mix together dry ingredients in a large bowl, add in grated zucchini, and stir to coat with dry ingredients.


In a smaller bowl, whisk together eggs, milk, honey, apple cider vinegar.


Fold egg and milk mixture into the dry ingredients until well mixed.

Preheat skillets or griddle to about 325 F, a medium temperature, and coat well with coconut oil or butter, until it sizzles.

Pour batter into 4" diameter pancakes, and gently drop blackberries on top, evenly spread out.  Maintain a medium temperature to keep browning the bottom without scorching and helping to cook off excess moisture.  The pancakes are heavier so a tad harder to flip, but keep them sized according to your spatula and it should be easy enough.

Once flipped, let them brown and fry on the other side for a minute or two, and then lower heat to allow the pancakes to finish cooking.  They will be more moist than a traditional pancake, but the taste is good. You can also adjust the flour or flax seed a bit to keep the texture to your liking.

1 comment:

  1. OOOOoo, I might have to try this one!! Looks yummy!