(recipe yields 20 pancakes)
250g/8.8oz Wheat Flour
150g/5.3oz Corn Flour
2 tspns Baking Powder
2 Cups Boiling Water
100g/3.5oz Crushed and Steamed Zucchini
400ml/ 1.7 cups Milk (warmed)
2 tbspn Sugar
Pinch of Salt
2 tspns seasoning: (mix of pepper, nutmeg, cinnamon, and cloves)
Mix corn flour with boiling water and let sit for 5 minutes. Add the zucchini, warm milk, and blend until smooth. Add the remaining ingredients and mix well. Fry pancakes on greased pan.
Serve with maple or raspberry syrup, fruit, or other preserves.