Zucchini-Cornmeal Pancakes
2 cups shredded zucchini 1 teaspoon salt
1 cup all-purpose flour 1/4 teaspoon pepper
1/2 cup grated Parmesan cheese 2 large eggs
1/3 cup yellow cornmeal 1/2 cup 2% milk
1/4 cup sugar 1/4 cup finely chopped onion
1 1/2 teaspoon baking powder Butter and maple syrup, opt.
Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
Whisk together flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. fold in zucchini.
Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with butter and syrup. Makes 8 pancakes.
Apple Cobbler
3 cups all-purpose flour 8 cups thinly sliced peeled
1 cup sugar, divided tart apples
1 1/2 teaspoons baking powder 2 teaspoons quick-cooking
1/2 teaspoon salt tapioca
1/2 cup cold butter, cubed 1/2 teaspoon ground cinnamon
3 to 4 tablespoons milk Topping:
2 eggs 1 tablespoon milk
1 tablespoon vanilla extract 3/4 teaspoon sugar
1/4 teaspoon cinnamonCombine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly.
In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into a greased 9 x 13 inch baking dish. Chill the remaining dough.
Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350º for 45-50 minutes or until apples are tender and crust is golden. 12-16 servings
