Zucchini Pancakes Recipe

Recipe by Chef Cory Gheen


Zucchini Pancakes

Portions: 4
Ingredients:
Amount                                 Item
4                                           Eggs
2 cups                                  Grated zucchini
1/4 cup                                 Melted butter
3/4 cup                                 AP flour
1/2 tsp                                  Sugar
1/2 tsp                                  Salt
4 tsp                                     Baking Powder

Method:
1.  In a large bowl, beat the eggs with a fork until light and fluffy. Add the zucchini and butter.  Mix to blend.

2.  Sift together the flour, sugar, salt and baking powder.

3.  Add the sifted dry ingredients to the zucchini mix and blend with a spoon until well blended.

4.  Drop by spoonfuls onto a medium hot greased griddle and cook until bubbles start to form on surface and bottoms are brown. Flip over and cook other side until it too is golden brown.

5.  Serve hot with butter and maple syrup

Recent Graduate Feature

We are proud to present one of our recent graduates from the class of 2013.  Tara Johnson, MS, RD, was an outstanding student with excellent leadership skills.  Because Tara obtained her RD status a year before graduating, she already had a job lined up working as a clinical dietitian at Parkview Community Hospital, Riverside, CA.

Below is her "Nutrition Bits" that was filmed during her graduate year.  Tara is also a gifted communicator who has already contributed well to the world of nutrition and dietetics.  Take a moment to view her brief nutrition infomercial.

Take Tara's advice today and hydrate!