Recipe of Zucchini Pancakes

Ingredients:

• 2 cups grated zucchini, excess moisture squeezed out
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 2 large eggs
• ½ cup milk
• 2 tbsps olive oil
• Vegetable oil
• Greek yogurt and chopped fresh herbs for serving

Instructions:

• In a large mixing bowl, combine the grated zucchini, flour, baking powder, baking soda, salt, black pepper, dried oregano, dried basil, minced garlic, and grated Parmesan cheese. Mix well to evenly distribute the ingredients.

• In another bowl, whisk together the eggs, milk, and olive oil until well combined.

• Pour the wet ingredients into the zucchini mixture and gently fold until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 10-15 minutes to allow the flavors to meld.

• Heat your SENSARTE Nonstick Crepe Pan over medium heat. Lightly coat the pan with a small amount of vegetable oil.

• Once the pan is hot, ladle a small amount of the zucchini pancake batter onto the pan, using about ¼ cup of batter for each pancake. Use the back of the ladle to spread the batter into a circular shape.

• Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown and crispy.

• Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.

• Serve the fluffy zucchini pancakes warm, topped with a dollop of Greek yogurt and a sprinkle of chopped fresh herbs, such as parsley or chives. Enjoy!