Farmer's Market Pancakes
Beakfast pancake or muffin batter with zucchini, bananas, and raisins.
shredded, or 2 cups /grated zucchini (measured after squeezed out of water)
or plain yogurt OR 2/3 c buttermilk (2 T vinegar plus milk to make 2/3 c)
neutral oil (vegetable, canola, light olive oil) OR melted butter
or butter, for greasing the skillet
Preheat a non-stick pan or skillet over medium-low.
Shred or grate 1 large zucchini then squeeze them out of its water, set aside. It should measure 2 cups. Mash the bananas set aside.
Whisk eggs, sour cream and oil in a medium bowl to combine. stir in brown sugar-30 seconds
In a large bowl, combine the flour, baking powder, and salt. Pour the liquid mixture and mashed bananas onto the dry ingredients and stir until well incorporated.
Fold in the grated zucchini, coconut, and raisins. Set aside to rest for 20 minutes.
After 20 minutes, grease the skillet and stir the batter.
scoop 1/3 c of pancake batter into the pan and cover with a lid. cook for 1 minute each side.
Repeat the process for the number of pancakes you wish to cook. If you do not want to cook all the batter, cover and refrigerate and use within for 3 days.
2 c powdered/confectioners sugar 2 T evaporated milk
Stir well and use to top the muffins/cupcakes or as an accompaniment to pancakes.