I’m making zucchini griddlecakes for breakfast!
This is my new friend. He also likes zucchini. I shared one with a friendly squirrel and he’s been coming back for more tasty snacks. I’ve named him Charles – I can’t be sure he’s a boy. It seemed like a good idea to befriend him until he started burying the extras in my newly seeded lettuce bed. I guess you shouldn’t feed the squirrels!
With zucchini harvesting in full swing, I need to keep up! So griddlecakes it is! The versatility of griddlecakes makes them perfect for breakfast, lunch and even dinner. They are a crispy twist on pancakes with a more substantial bite and the natural sweetness of cornmeal can be mixed with savory or sweet add-ins.
There are many ways to enjoy these griddlecakes – sans squirrel. I’ve made a salad by placing one over a bed of spinach, I’ve dressed one up with some black beans, mango, salsa and cilantro and I’m considering a scoop of vanilla ice cream over one with a maple syrup drizzle.
- Recipe base:
- 1½ cup fine or medium cornmeal
- 1½ tsp. salt
- 1½ cup boiling water
- ½ cup regular or non-dairy milk, or more as needed
- 1 medium zucchini, grated (medium sized grate, not super fine)
- vegetable oil
- Optional add-ins:
For savory version finely dice and saute in a tsp of olive oil for 2-3 min:
- 1 large garlic glove
- 1 shallot
- 1 jalapeno
For sweet version add:
- 2 tbs butter, melted
- 1 tsp vanilla
- 1 tsp cinnamon
- Combine the cornmeal, salt, and 1½ cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes. It will be thick.
- Stir in the milk a little at a time until the batter becomes spreadable yet still thick.
- Add in grated zucchini + savory or sweet options of your choice.
- On a large non-stick griddle heated (medium heat), add a tablespoon of vegetable oil to coat the griddle. Add spoonfuls of batter in any size you'd like and cook until edges and underside are golden brown. This should take 3 to 5 minutes, then flip and brown the other side.
- Top with butter and/or maple syrup - they go well with sweet or savory versions!