Good morning! Is it super muggy nasty hot where you live? It is here!! Yuk.
Good thing this weeks Sundays With Joy recipe didn't require allot of prep or baking time since I tend to be super duper lazy during hot days!
I ate these pancakes two times this week. Once by Joy's exact recipe. Then once with a Carrie twist.
Both equally perfect.
I am not a huge zucchini fan. It's hard for me to enjoy it and am always looking for new ways to utilize them. This time of year everyone is trying to give their over grown over abundance of zucchini away. If I were going to eat zucchini straight up I prefer the small baby ones. Not to seedy yet and still nice and firm inside.
Though if I am given one of those baseball bat sized squash.... I like to shred them up and freeze in 1 cup servings so I can have zucchini bread/muffins year round.
What I do is slice the zucchini down the center (the long way) Take the back of my spoon and run it down the center of each half scraping all of the seeds out. Then I shred what is left, bag up , and freeze in my serving sizes.
Makes my life easy when I want to whip up a batch of bread later on!
When I saw this weeks recipe pop up on my schedule, I was like "SCORE!" a savory recipe using my zucchini stock pile!
Joys recipe is quite perfect all on it's own. To see the recipe.... buy the book! Click here for details.
For my twist I added some, garden fresh garlic scapes (the tops of the garlic much like scallion but with a mild garlic flavor) some garden fresh jalapeno peppers, and bacon crumbles! I also subbed self rising flour for the flour, baking powder and salt.
Zucchini Potato Pancakes with Garlic Scapes, Jalapenos and Bacon
2 tbs olive oil
2 tbs diced onion
1 jalapeno diced
2 tbs garlic scapes
2 slices of cooked bacon (crispy and crumbled)
1 cup grated zucchini (skin on)
1 cup grated red skin potatoes
1 egg beaten
3 tbs of self rising flour
In a skillet over medium heat add oil, onions, peppers, and garlic scapes. Saute until the onions are translucent.
Transfer to mixing bowl.
Whisk in eggs and flour.
Mix in bacon crumbles, zucchini and potato.
On a hot greased griddle drop 2 tbs mounds. Smooth out slightly creating a circle.
Fry for 2 minutes on medium/high heat.
Flip and cook for an additional 2 minutes
Recipe yields about 8 3 inch pancakes. Top with sour cream, paprika, cumin and bacon.
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(Disclaimer: I am in no way affiliated with Joy the Baker or the publishers of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)