Zucchini Pancakes with Bacon

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pancakes with crispy bacon are a typical American breakfast, where the bacon can be mixed in as crunchy bits or layered on top: pancakes are often stacked with thin slices of crispy bacon in between, and then drizzled with sweet maple syrup or molasses. The close proximity of salty and sweet flavors doesn’t bother anyone — the smoky taste pairs well with a moderate sweetness. However, if you add zucchini to the batter, it only enhances the pancakes: the fresh taste of zucchini removes the greasy aftertaste from the bacon and gives the pancakes an illusion of lightness (but don’t be deceived, it’s still a million calories). Finding maple syrup can be a challenge, and it’s so expensive that you may not want to search for it. Therefore, homemade blackcurrant jam or sweet chili sauce makes a great alternative; it's consistently available, reasonably priced, and adds a nice Asian twist to everything it touches.

Ingredients

Courgette - 2 lbs
Garlic - 2 cloves
Chicken Egg - 1 piece
Wheat Flour - 3.5 oz
Bacon - 3.5 oz
Vegetable Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Scallions - to taste
Sweet Chili Sauce - to taste

Step by Step guide

Step 1

Peel the zucchini and grate it coarsely.

Step 2

If you have time, you can skip squeezing and instead sprinkle with salt and let sit for 10 minutes; this will help release excess moisture. If you're short on time, simply drain in a colander and squeeze well, gathering the pulp into handfuls.