Delicious Pancake Variations :

Then are other spices, nuts, canvases , and flours I ’d use and recommend. cover ground cardamom for the cinnamon for a little commodity different. Nearly any other roughly diced nut will work in place of the walnuts almonds, pecans, or hazelnuts. White whole wheat flour is crucial to keeping all the virtuousness of whole grains without the heaviness or bitterness that regular whole wheat occasionally has. But if you ca n’t find white whole wheat, do n’t let that hold you back from making these flapjacks! Simply substitute a half and half admixture of whole wheat and all- purpose flour( that’s3/4 mug of each in this form). Use a neutral vegetable oil painting( similar as canola or peanut) or melted coconut oil painting rather of the olive oil painting.

How to Store and Reheat Flapjacks :

Zucchini walnut flapjacks will keep in an watertight vessel in the fridge for over to 24 hours. Beyond that, they tend to dry out and do better in the freezer for long- term storehouse. These flapjacks are good campaigners for freezing. mound them in an watertight vessel or zip top bag with a small forecourt of diploma or wax paper between each to help them from sticking to each other. indurate them for over to 1 month.
A toaster oven is great for reheating flapjacks. They crop crisp outside and warm in the middle. Heat on a medium-low setting for about 2 twinkles.( Broilers and settings vary so some trial might be demanded to figure out the perfect configuration for yours.) noway microwave oven flapjacks to reheat! They come resilient and limp.

RECIPE : 

Zucchini Walnut Pancakes

PREPE TIME :                                              COOK TIME :                                       TOTAL TIME :

    15 mins                                                          20 mins                                                  35 mins

  

SERVINGS :  4 servings     

INGREDIENTS :

1 1/2 cups (170g) white whole wheat flour

1/4 cup (50g) granulated sugar

2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 cup (227g) buttermilk

1/4 cup (50g) extra virgin olive oil

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon packed finely grated lemon zest (from 1 large lemon)

8 ounces zucchini, coarsely shredded (about 2 cups)

1/2 cup (56g) roughly chopped walnuts

Maple syrup and butter, for serving

METHOD :

1- Combine the dry ingredients: 

In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Whisk to combine.

2- Combine the wet ingredients: 

In a medium bowl, whisk the buttermilk, olive oil, egg, vanilla, and lemon zest until combined well. 

3- Make the batter: 

Add the wet ingredients to the flour mixture along with the shredded zucchini and chopped walnuts. Using a spatula, fold the batter until the ingredients are just combined and there are no large pockets of dry flour. Do not overmix. Some small dry lumps are okay. 

4- Cook the pancakes:

Heat a large non-stick or well-seasoned cast iron skillet over medium heat. If using an electric griddle, heat griddle to 325°F. I don't grease the skillet, but you can use a little vegetable oil if the skillet isn't reliably non-stick.

Using a 1/2 cup measuring cup, scoop the batter onto the skillet, cooking one or two pancakes at a time or as many as will fit without overlapping.

The pancakes are ready to flip when the edges look matte, bubbles form on the surface, and the bottom is golden brown, about 4 minutes. Flip and continue to cook until the second side is a light golden brown, about 3 minutes. 

5- Serve the pancakes:

Serve the pancakes immediately with maple syrup and butter. 

Bon appetite !! 

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