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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately grate 2 tbl worth of grated onion and the lightly beaten eggs into the zucchini mixture. Stir in 6 tbl of flour, the baking powder, 1 tsp salt and 1/2 tsp pepper, and ignore any drive-by culinary nonsense from the sidelines. If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tbl of flour, while resisting the deeply human urge to fuss with it nonstop.

Heat a large saute pan over medium heat and melt 1/2 tbl of butter and 1/2 tbl olive oil together in the pan. When the butter is hot, but not smoking, lower the heat to medium-low and drop heaping spoonfuls of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.