Zucchini Pancakes

Ingredients:

• 2 medium zucchini (about 3/4 pound)
• 2 tablespoons grated onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Unsalted butter and vegetable oil

Grate the zucchini into a bowl. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.

Heat a large saute pan over medium heat, melt butter and oil together in the pan. When the butter is hot, lower the head to medium-low and drop heaping spoons of batter into the pan. Cook pancakes roughly 2 minutes per side, until brown. You can also add cheese to the pancakes to make them crispier and to add cheese taste + protein.