Zucchini Pancakes with Apricot Butter, Maple Syrup and Walnuts

TOTAL TIME: 2 hr 40 min
Prep: 1 hr 20 min
Inactive Prep: 20 min
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt, plus more
  • 2 sticks unsalted butter, at room temperature
  • 3 tablespoons apricot preserves
  • 1/4 cup clarified butter, for cooking
  • 1 1/2 cups pure Grade B maple syrup, warmed
  • 1/2 cup walnuts, toasted and coarsely chopped
  • Confectioners' sugar, optional
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Special equipment: mortar and pestle

Preheat the oven to 250 degrees F and place a baking sheet inside.

Grate the zucchini on the large holes of a box grater, grating around the core and seeds, and discarding them. You should have about 2 cups grated zucchini.

In a large bowl, whisk together the eggs, buttermilk, oil, muscovado sugar, granulated sugar, vanilla and orange zest until smooth. Stir in the zucchini.

In a small bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder and salt until combined. Whisk the dry ingredients into the wet ingredients and mix until just combined. Do not over mix. Rest the batter for 20 minutes.

While the batter rests, make the apricot butter. Put the butter, apricot preserves and a pinch salt into a mortar and pestle and work together until well blended. Set aside.

Heat a large cast-iron skillet over medium heat. Brush generously with clarified butter. Using a scant 1/4-cup of the batter for each pancake, pour the batter into the pan and cook until bubbles appear on the surface, 2 to 3 minutes. Flip the pancakes and cook until golden brown on the bottom, another 1 to 2 minutes. Transfer the pancakes to the prepared pan in the oven to keep warm as well as ensure that they're all cooked through when they're served. Repeat with the remaining batter.

Serve 3 pancakes per person, spread with apricot butter and top with warm maple syrup, walnuts and a dusting of confectioners' sugar if using.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on August 30, 2014

    Flag

    very tasty and great way to use some zucchini. did without the maple syrup and used pecans instead of walnuts because they make my mouth feel itchy. thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.