Adapted from a recipe developed by King Arthur Flour. These pancakes are good hot, warm or cold. Any extras travel perfectly. You can even eat them in the car. Ask me how I know.
Ingredients:
4 large eggs, lightly beaten 1/4 cup olive oil or vegetable oil 2 teaspoons salt, to taste 1/2 teaspoon freshly ground black pepper or coarse black pepper 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped 1 teaspoon dried basil 1 teaspoon dried oregano 4 cups coarsely grated zucchini 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination) 1 3/4 cups all-purpose flour
Preparation:
Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
Beat the eggs with the oil, salt, and pepper until thoroughly combined. Add the herbs, zucchini, and cheese, stirring to combine. Stir in the flour.
Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2″ to 4″ diameter.
Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set. Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.
Repeat until you’ve used all of the batter.