
"I don't know about other people, but Lithuanians like to grow their zucchinis and pumpkins to gigantic proportions. And while it might be fitting for pumpkins to be grown to enormous sizes, I definitely recommend harvesting zucchinis when they're small - don't wait until you need a wheelbarrow to get them into the kitchen. These pancakes are a seasonal joy. They combine zucchinis - small or large - with chanterelles, the pride of Lithuania's pine forests."
- Beata Nicholson
While these zucchini pancakes can be enjoyed anytime, they're poised to be the star of your breakfast spread. Serve them with sour cream and dill for the complete pancake experience.
Learn more about cooking with kids.
If you like these zucchini pancakes, try the Greek-style omelet, scrambled eggs, zucchini fritters, healthy mashed potatoes, Boiko-style knish, Ukrainian bread, ratatouille and pasta e fagioli.
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Taste Lithuania
This zucchini pancakes recipe is from Taste Lithuania by Beata Nicholson.
Starting from midsummer, there's a roughly six-week period when you can buy fresh zucchini and curly bright chanterelles in every market and from every roadside vendor. Every Sunday, on your way home from the cottage, you'll see villagers sitting near major intersections selling their local summer treats: zucchini, apples, mushrooms, and wild strawberries and blueberries.
This summertime dish is hearty but not heavy. It reminds us of the approaching harvest and bountiful autumn. These pancakes can be prepared quickly, and they can be eaten for breakfast, lunch, or dinner.
- Beata Nicholson
related recipe!
Greek Zucchini Fritters
Kolokythokeftedes from Zaytinya.
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Top Tip
Beata says if you don't like mushrooms, they can be replaced with 1 cup of cheese curd or smoked salmon.
How to Make Zucchini Pancakes
Ingredients
- zucchini - 1 medium zucchini or similar is needed for these pancakes
- eggs
- flour - any all-purpose flour will work. We like Jovial's einkorn flour
- dill
- mushrooms - this recipe calls for chanterelles but you can use whatever mushroom you prefer
- salt
- pepper
- oil - any neutral cooking oil will work
- sour cream - serve these zucchini pancakes with sour cream and dill for the complete experience
Equipment
- Prep Bowls
- Butcher Block
- Child-Friendly Knife
- Utility Knife
- Box Grater
- Kitchen Scale
- Measuring Spoons
- Wooden Spoon
- Griddle
- Spatula
Dice the Mushrooms
Wash your hands with soap and water. Use a knife and cutting board to dice the mushrooms. Place them in a clean bowl and set aside. Mince the dill and set aside in a clean bowl.
Grate the Zucchini
Use a box grater and cutting board to grate the zucchini. You can also grate the zucchini directly over a bowl but beginners may find it easier to use the cutting board for stability. Transfer the zucchini to a clean bowl and set aside.
Add the Eggs, Mushrooms, and Flour
Crack the eggs into the bowl with the zucchini. Wash your hands. Add the sliced mushrooms to the zucchini mixture. Use a kitchen scale to weigh the flour. Transfer it to the bowl with the zucchini mixture.
Season with Salt, Pepper, and Dill
Add some salt, pepper, and dill to the bowl. Use a large spoon to combine the ingredients.
Cook on the Griddle
Pour a small amount of oil onto the griddle and heat over medium heat. Spoon dollops of the pancake batter onto the griddle. Allow to cook for a few minutes on each side. Flip once while cooking.
The zucchini pancakes should be golden brown and cooked through. Turn off the stove when finished.
Serve with Sour Cream and Dill
Serve these delicious pancakes with sour cream and dill. If you're curious, you can try serving them with syrup but my kids promise you it's not a good idea.
free recipe!
Zucchini Pancakes with Mushrooms
Serve with sour cream and dill for the perfect anytime pancake.
Free Zucchini Pancakes Recipe for Pre-Readers and Up
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Zucchini Pancakes with Mushrooms
Equipment
- Box Grater
Ingredients
- 1 medium zucchini
- 3 eggs
- ¼ cup all-purpose flour
- 1 tablespoon dill minced, plus extra for serving
- 3 handfuls mushrooms
- salt
- fresh black pepper
- neutral cooking oil
- sour cream
Instructions
- Dice the Mushrooms: Wash your hands with soap and water. Use a knife and cutting board to dice the mushrooms. Place them in a clean bowl and set aside. While you're there, mince the dill and set it aside in a clean bowl.
- Grate the Zucchini: Use a box grater and cutting board to grate the zucchini. You can also grate the zucchini directly over a bowl but beginners may find it easier to use the cutting board for stability. Transfer the zucchini to a clean bowl and set aside.
- Add the Eggs, Mushrooms, and Flour: Crack the eggs into the bowl with the zucchini. Wash your hands. Add the sliced mushrooms to the zucchini mixture. Use a kitchen scale to weigh the flour. Transfer it to the bowl with the zucchini mixture.
- Season with Salt, Pepper, and Dill: Add some salt, pepper, and dill to the bowl. Use a large spoon to combine the ingredients.
- Cook on the Griddle: Pour a small amount of oil onto the griddle and heat over medium heat. Spoon dollops of the pancake batter onto the griddle. Allow to cook for a few minutes on each side. Flip once while cooking. The zucchini pancakes should be golden brown and cooked through. Turn off the stove when finished.
- Serve with Sour Cream and Dill: Serve these delicious pancakes with sour cream and dill.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/zucchini-pancakes
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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