My mom liked this dish so much that I found two handwritten recipe cards for it. I can’t say I remember this one, but it certainly seems like something she would have loved. Apparently, she loved it double-time.
This recipe gives new meaning to having breakfast for dinner.
I bought 5 medium zucchini, not knowing what each would yield once grated. I found that one zucchini equaled 1 1/2 grated cups. So, if you buy two zucchini, you’ll be good to go. I now have three zucchini left over, which are begging to be used in some Easy Zucchini Bread.
I then added 2 cups of shredded sharp cheddar cheese.
I don’t believe I have ever bought a box of Bisquick before, but that’s not to say that it wasn’t a very important part of my mom’s kitchen pantry. I recall her making some extremely tasty biscuits from it. I added a pinch of salt and mixed all of the ingredients right up.
While I was grating and measuring and cracking and mixing, I had my cast iron skillet on the stove heating up on medium heat. The recipe wasn’t clear about the amount of oil to use, so I just added about a tablespoon and hoped it would do the trick.
I put the batter on the skillet just like I was making any other pancake. Once it was golden underneath (yes, I totally peeked) I flipped them over. BTW, they smelled delicious. After the first two were cooked and removed from the pan, I added a bit more oil and put enough batter in the middle of the pan for one giant pancake. I can’t lie, it looked awesome.
These were a tasty bit of zucchini, seasoned with onion and salt, sharp cheesy goodness pancakes. I think that if I had added about 1/2 c. to 3/4 c. of grated tart Granny Smith apple, it would have knocked it completely out of the park. I’ll leave that home run up to you.
- 1 c. Bisquick
- 3 c. grated zucchini
- 1-2 c. grated sharp cheddar cheese
- 2 eggs, beaten
- minced onion
- salt to taste
- Place Bisquick, zucchini, cheese, eggs, onion, salt in bowl and mix.
- Fry on medium heat in oil.