These vegetable pancakes are a great way to use up summer zucchini, and make for a delicious light dinner with salad. The yolks of the soft-boiled eggs make for a really tasty sauce for the pancakes, but a yogurt or avocado sauce would also be fantastic. Leftovers are good warmed up in the microwave the next day for lunch -- I had mine with half an avocado.
Zucchini-Cheddar Pancakes with Soft-Boiled Eggs (adapted from Fine Cooking)
3-1/3 cups coarsely grated zucchini (about 2 medium)
6-3/4 oz. (1-1/2 cups) all-purpose flour
1 tsp baking powder
1 tsp kosher salt
Freshly ground black pepper
4 oz. Cheddar, grated (about 1-1/2 cups)
1/2 cup finely sliced scallions (about 3 medium)
Milk, as needed
For the eggs:
6 soft boiled eggs (I do them for 3 minutes in the Instant Pot)
1. Squeeze the zucchini over a strainer to remove excess liquid.
2. Combine the flour, baking powder, salt, and several grinds of black pepper in a large bowl. Add the shredded zucchini, grated cheese, and scallions and toss to coat.
3. Crack the egg into a liquid measuring cup. Add enough milk to make 2/3 cup. Add to the flour-zucchini mixture and gently combine to create a thick batter.
4. Heat an electric griddle or non-stick skillet over medium-low heat. Spray with oil. Scoop 1/3-cup portions of the batter and spread to form pancakes about 1/2-inch thick. Cook until golden brown on both sides, about 9 minutes total.
5. Serve with halved soft-boiled eggs, sprinkled with za'atar.