Sour Cream Zucchini Pancakes

• SOUR CREAM ZUCCHINI PANCAKES
• t cup all-purpose flour
• t tablespoons brown sugar
• t teaspoon baking soda
• t/2 teaspoon salt
• t/2 cup ff sour cream
• t/2 cup nonfat milk
• t teaspoon vanilla
• t large egg
• t/2 - 3/4 cup zucchini (grated)
• tinammon, cloves, allspice & ginger to taste
• t - 2 teaspoons unsalted butter, melted, plus additional for cooking pancakes

1. Make pancakes:
2. Preheat oven to 200u0b0F.
3. Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
4. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven.

sour cream, flour, brown sugar, baking soda, salt, sour cream, nonfat milk, vanilla, egg, zucchini, cinammon, unsalted butter

Taken from www.epicurious.com/recipes/member/views/sour-cream-zucchini-pancakes-52351701 (may not work)