Extended Life for: Raisins, Nut Mix and Garden Zucchini
My first issue of Vegetarian Times housed 5 great recipes for zucchini. I have already prepared the Zucchini-Tomato Gratin as published but took some liberty with the Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts which brings us to this gem of a recipe. Using some raisins we salvaged last spring and the nut mix from an abundance of salads we had late this summer I made these pancakes my very own!
4 cups grated zucchini
1 tsp. salt
4 large eggs
1 cup ricotta cheese
1/2 cup sugar
1 cup spelt flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 cup raisins
1/2 cup nut of choice
Butter or oil for cooking
Sprinkle zucchini with salt, stir to combine and let sit while you prepare the rest of the batter.
In seperate bowl, whisk eggs until frothy. Whisk in ricotta and sugar. Stir in spelt, cinnamon and baking powder. Squeeze excess liquid from zuchinni. Fold in raisins, nuts, and zucchini.
Spray pan with oil or add butter. Place desired amount of batter in pan, let mix cook for about 3 minutes, flip and cook for another minute or two until both sides are crisp and golden.
Serve topped with favorite pancake topping or try vanilla yogurt with cinnamon sprinkled on top. Delicious, vegetarian and easy! Enjoy!