![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/12\/Zucchini-Pancakes-with-Blossoms-and-Basil.jpg\")
<\/a><\/p>\n1 cup unbleached all-purpose flour<\/p>\n
1 teaspoon kosher salt<\/p>\n
\u00bd teaspoon baking soda<\/p>\n
1 cup water<\/p>\n
1 egg, beaten<\/p>\n
1 cup grated green zucchini, from 1 medium zucchini (about \u00c2\u00bd pound)<\/p>\n
\u00bc cup packed fresh basil, very thinly sliced<\/p>\n
3 tablespoons canola oil<\/p>\n
4 zucchini blossoms<\/p>\n
<\/p>\n
Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil and stir together gently with a spoon.\u00a0 Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes. While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.\u00a0 Serve the pancakes piping hot, cut into eight pieces each. Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini Pancakes with Blossoms and Basil 1 cup unbleached all-purpose flour 1 teaspoon kosher salt \u00bd teaspoon baking soda 1 cup water 1 egg, beaten 1 cup grated green zucchini, from 1 medium zucchini (about \u00c2\u00bd pound) \u00bc cup packed fresh basil, very thinly sliced 3 tablespoons canola oil 4 zucchini blossoms Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil…<\/p>\n