Zucchini Pancakes

Ingredients

• 2 medium zucchini
• 2 Tbls. Grated sweet onion
• 2 large eggs, slightly
• beaten
• 6-8 Tbsp. Flour
• 1 tsp. Baking powder
• 1 tsp. Salt 1/2 tsp.
• Ground pepper
• Unsalted butter
• Canola Vegetable oil

Directions

1. Preheat oven to 300 degrees (to keep pancakes warm).
2. Grate zucchini into a bowl. Immediately stir in onion and eggs. Stir in 6 Tbsp of the flour, baking powder, salt, and pepper. (If the batter gets too thin from the liquid of the zucchini, add the remaining 2 Tbsp. Of flour.). Heat a large (10-12 inch) sauté pan over medium heat and melt 1/2 Tbsp of butter and 1/2 Tbsp oil together in a pan.
3. When butter is hot, but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into pan.
4. Even out the top of pancakes and cook for 2 minutes or so on each side, until golden brown.
5. Place pancakes on a cookie sheet and keep warm in the oven (up to 30 minutes).