Potato Zucchini Pancakes

Thursday 15 September, 2011 at 2:35 pm / 0 comment

Potato Zucchini Pancakes

Hide and seek - get those veggies into your children's diet! Breakfast, snacks, lunch and dinner! Pancakes are ever-loved and versatile meal.

We are a big fan of pancakes in the morning as the left overs become the perfect daytime snacks in the lunchkits. These pancakes are more savoury but delicious anytime of the day. I have had success with my 2 and 4 year old eating these with yummy applesauce and maple syrup. Often I have put theses with a spoonful of cottage cheese and applesauce and that is a hit too!

If making in morning, I suggested doing the grating the night before and placing in a zip lock or sealed container. Yes the peeled and grated potatoes turn a bit grey but once mixed in with the rest of the batter and cooked, tastes all the same.

2 small zucchinis, coarsely grated
dash of salt
3 potatoes, peeled & grated (ie. Yukon Gold)
1/2 onion, finely grated
1 egg, lightly beated
3 tablespoons flour
2 teaspoons of white sugar

Mix all the above together. If you feel that your family would be more receptive to a smoother, vegetable hiding presentation, then process through a food processor slightly to blend the grated zucchini and potatoes into a smoother batter.

Cook in a hot buttered skillet like any normal pancakes but place the heat down to medium-low. Lower heat allows the pancake to cook through and not be mushing in the middle.

Enjoy for breakfast, snacks, lunch or dinner.