Zucchini Pancakes with Roasted Peach Butter and Maple Syrup

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Pre-Notes

You can substitute nectarines for the peaches.

Be sure to make the butter in advance to allow the flavors to blend.

Ingredients

1. 2 eggs
2. 3 T canola oil
3. 1 T sugar
4. 2 T brown sugar
5. 1/4 c buttermilk
6. 1 t vanilla extract
7. 1 t orange zest, grated
8. 8 oz zucchini, shredded (about 2 c), patted dry on paper towels
9. 1/2 c whole wheat flour (can substitute all-purpose flour)
10. 1/2 c all-purpose flour
11. 1 t baking soda
12. 1 t cinnamon
13. 1/4 t salt or sea salt
14. unsalted butter for the griddle
15. 1 recipe of Roasted Peach Butter
16. maple syrup, warm
17. 1/2 c walnuts, toasted and coarsely chopped

Instructions

1. Preheat the oven to 250°F.
2. In a medium bowl, whisk together the eggs, oil, sugar, brown sugar, buttermilk, vanilla and orange zest until smooth; stir in zucchini.
3. In a large bowl, whisk together whole what flour, flour, baking soda, cinnamon, and salt until combined.
4. Add the egg mixture to the flour mixture until just combined. Do not overmix.
5. Heat a large cast-iron griddle or nonstick saute pan over medium heat.
6. Brush with butter and continue heating until the butter begins to foam.
7. Drop scant 1/3 cupfuls of batter onto the griddle.
8. Bake until bubbles start to form and burst, 3 to 4 minutes.
9. Flip and cook to set the other side, about 2 minutes.
10. As the pancakes are ready, put them in a single layer on a cooking rack and keep them in the oven until ready to serve.
11. Stack 3 pancakes per person, spread with peach butter, and top with warm syrup and walnuts.

Picture of Recipe