ZUCHINNI SEASON IS HERE AGAIN

THIS YEAR WE HAVE ZUCCHINIS, YEAH!, BUT THAT CAN BE A DOUBLE EDGE SWORD, BECAUSE ONCE THEY START TO GROW YOU HAVE TO FIGURE OUT HOW TO USE THEM.           NOTE: THIS IS MY KITCHEN COUNTER....

I CAME ACROSS A RECIPE THAT TURNED OUT TO BE A HIT...A MUST TRY IF YOU HAVE EXTRA ZUCCHINI.

ZUCCHINI BREAD PANCAKES
This recipe makes a lot so you may want to 1/2 it which can easily be done.

1 cup flour
3/4 cup whole wheat flour
1 tsp. salt
4 tsp. baking powder
3 Tbsp. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cup milk
2 eggs
2 cups zucchini, shredded
1 tsp. vanilla
3 Tbsp. butter, melted
In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg.  In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter.  Pour wet ingredients and stir until well combined.
Coat a griddle with butter or spray with cooking spray and set to medium hight heat.  Drop Tablespoons of batter onto the giddle. 
cook  1-2 minutes on each side, until brown and cooked through.  Makes 48 silver dollar-sized pancakes.
FREEZING DIRECTIONS:
 Flash freeze on a baking sheed lined with parchment paper.  When frozen, transfer to gallon freezer bagt.  To defrost, place three pancacks on a plate and microwave for 30-60 seconds, until warm throughout.