Savory Zucchini and Bacon Pancakes

Savory pancakes with zucchini and bacon are a delicious twist on the classic sweet pancake. Here’s how you can prepare them.

Ingredients

  • 2 medium zucchini
  • 100 g of smoked bacon, cubed
  • 150 g of flour
  • 1 egg
  • 120 ml of milk
  • 1 teaspoon of baking powder for savory cakes
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil or butter for cooking

Preparation

  1. Start by grating the zucchini with a large-hole grater. Place them in a colander, sprinkle a bit of salt, and let them drain for about 10 minutes. This will help remove excess water, which would make the batter too wet.

  2. Fry the bacon in a pan without adding oil until it becomes crispy. Remove the bacon and set it aside on paper towels.

  3. In a bowl, mix the flour with the baking powder, a pinch of salt, and a dash of pepper.

  4. In another bowl, beat the egg with the milk.

  5. Combine the grated and squeezed zucchini to the flour mixture and then add the egg and milk mixture. Mix well until you have a uniform batter. Finally, fold in the crispy bacon.

  6. Heat a bit of oil or butter in a non-stick pan over medium heat. Pour a ladle of pancake batter and cook for about 2-3 minutes per side, or until golden brown.

  7. Transfer the pancakes to a plate and continue until all the batter is used up.

Trivia

Savory pancakes are a reinterpretation of the classic pancakes usually savored with maple syrup or jam. The addition of zucchini and smoked bacon opens the door to a world of savory pancakes that can be enriched with other vegetables, cheeses, or aromatic herbs. In Italy, we might consider them as a sort of soft frittata and they can be served as an appetizer, main course, or even as a base for aperitifs.

I hope you enjoy this recipe! If you have any variations or specific preferences, please let me know and I’ll adapt the recipe to your needs. Bon appétit!

Savory Zucchini and Bacon Pancakes