Today’s pancakes are from Megan of What Megan’s Making. I followed Megan’s blog for quite a while before I realized that she is married to one of my high school classmates. Such a small world! Megan is a sweetheart, and a fantastic blogger! Her recipes are approachable, photographed beautifully and always look so delicious.
Get a taste of Megan’s great content with these recipes:
Hello! I’m Megan from What Megan’s Making and I’m so excited to be posting here today. When Rachel first asked me to participate I had no idea what I was going to make. I mean, I’ve already made (and posted) buttermilk pancakes, apple cinnamon pancakes, pumpkin spice pancakes, and gingerbread pancakes – what more do you need? Well, judging by Rachel’s blog this month, there a lot more pancake options out there! Thankfully I stumbled across these Zucchini-Feta pancakes in one of my cookbooks and the rest was history.
These were absolutely wonderful. They are crispy and salty on the outside and soft and pancake-like on the inside. I couldn’t stop eating them! Even my husband loved them, which was a surprise since he claims to not like feta cheese. They are a little bit of effort to make, but so worth it. They are especially wonderful right around now when most people have an abundance of zucchini. If you like hash browns, I’m pretty sure you will like these. I hope you try them!
Zucchini-Feta Pancakes Topped with Sour Cream
4 cups (1 lb) grated zucchini
Salt and freshly ground black pepper
2/3 cup all purpose flour
1 tsp baking powder
1 cup crumbled feta cheese
4 large eggs, separated
½ cup thinly sliced green onions
2 Tbsp chopped parsley
3 Tbsp olive oil
Sour cream, for serving
Put the zucchini in a fine-mesh sieve, sprinkle with 2 tsp salt, and let stand for 15-30 minutes. Squeeze out any excess liquid.
In a small bowl, stir together the flour, baking powder, ¼ tsp pepper, and 1 tsp salt. In a separate medium sized bowl, stir together the zucchini, feta, egg yolks, green onions, and parsley. Stir in the flour mixture.
In a clean bowl, beat the egg whites to soft peaks. Fold into the zucchini mixture.
In a frying pan over medium heat, warm the olive oil. Drop 4 spoonfuls of batter into the pan, spreading them out slightly with your spoon so they are thin and round. Fry until crisp, about 1 1 /2 minutes per side. Transfer to paper towels, season with salt, and keep warm. Add more oil to the frying pan and fry the remaining batter. Serve topped with the sour cream.
Makes 6-8 servings
From Cooking from the Farmer’s Market
Thanks for bringing something savory to the party, Megan! Can’t wait to try these.
Remember to follow along with all the pancakes this month, just click on the picture below!