These Pancakes come out light airy and custardy. The Korean Leek Tops add the perfect complimentary flavor to the zucchini.

Ingredients (makes about 20 pancakes)

1 Zucchini Shredded (mine came to a little over 2 cups)

1 Cup of Chopped Korean Leek Tops

1 teaspoon Baking Powder

1 Cup Whole Wheat Flour

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

2 Beaten Extra Large Eggs

2 ounces melted Butter

1/2 Cup Heavy Cream

Canola Cooking Spray

Combine Zucchini, Korean Leek Tops, Whole Wheat Flour, Baking Powder, Salt, Pepper and mix well.

In another bowl mix your beaten eggs, heavy cream and pour in your melted butter and then combine with your other mixture.

 

 

Get your Fry Pan on a medium high heat with cooking spray when hot drop a heavy Tablespoon of batter into the pan. (you should be about to do about 4 at a time. When they bubble on the ends you can flip them.

 

They come out really perfect. You don’t need any toppings.