Zucchini pancakes are a staple of summer cooking even when we don’t have our own zucchini plants. These are overloaded with pancetta, cheese and a little hear from a couple jalapeño peppers. I make a batch for the boys then add the pepper and cook up the adults. These also reheat nicely, so I always make a big batch.
4 c Zucchin, grated
1/2 c grated cheese
4 oz pancetta, cooked crisp and chopped
2 jalapeño pepper, minced
1 onion, minced or grated
1 c flour
2 tsp baking powder
3 eggs or egg whites
2 tsp salt
Combine all ingredients in a large bowl. Chill for 30 minutes or more.
Heat a griddle pan to medium high. Stir the batter and pour 1/4 c mounds onto griddle, flatten slightly and cook about 2 minutes per side until golden brown.
Serve with sour cream and chives.