My Zucchini Flapjacks are a delightful twist on the classic pancake. Packed with fresh zucchini, these flapjacks are moist, flavorful, and perfect for a wholesome breakfast or brunch. The mild taste of zucchini pairs perfectly with the warm spices in the batter, creating a satisfying dish that is both comforting and nutritious. Whether you top them with maple syrup, yogurt, or fresh fruit, our Zucchini Flapjacks are sure to become a new favorite at your breakfast table.

The flapjack originated in the 1600s in England to describe a flat cake or pancake. The term "flap" is derived from the action of flipping a pancake in the pan or on a griddle. Additionally, the "jack" in flapjack likely signifies a generic "thing." Zucchini is known to be low in calories while being a rich source of essential vitamins such as A, C, and folate. A single cup of unpeeled zucchini is packed with enough beta carotene to fulfill 10% of the Recommended Nutrient Intake (RNI) for vitamin A. Nonetheless, it's worth noting that this vital antioxidant is forfeited if the skin is discarded. Personally, I make it a point to plant zucchini in my garden annually. Witnessing its impressive growth, with vibrant orange-colored blossoms, is truly a sight to behold.

Yield: approximately 15

Ingredients:

• 1 large zucchini or 2 small approximately 300-400g from the garden

• 2 medium size eggs

• 4 tablespoons of all purpose flour

• 1 tablespoon of sour cream or Greek yogurt

• 1 medium garlic clove

• a handful of chives from the garden

• a pinch of pepper and salt and (cayenne optional)

• for frying: 4 tablespoons of sunflower oil plus extra if needed

• yogurt, sour cream or tzatziki sauce to serve as a side condiment

Instructions:

1. Wash the zucchini. Trim off the ends. Do not peel the zucchini. If the zucchini is large but young, there is no need to remove the seed core. For older zucchini, spoon out the seeds. Smaller zucchini have more moisture and sweetness - exactly what you want in your batter - while supersized zucchini are much too dry and bitter to use.

2. Grate the zucchini using the medium size holes. Make sure to have at least 350g finished product for use.

3. Crack two eggs into a bowl, whisk it for a minute and mix in the grated zucchini. Peel a clove of garlic and pass it through the press. Add chopped chives and garlic to egg mixture.

4. Add flour and seasoning.

5. Mix all ingredients together and let it rest for 10 minutes.

6. In meantime, heat a up the skillet to medium heat and add all the oil.

7. Make 1 tablespoon portions for each flapjack. Fry each pancake 3 minutes on each side.

8. Zucchini flapjacks can be served with yoghurt, sour cream, tzatziki sauce, salsa, hummus or your own favorite sauce. They are also delicious on its own!

Enjoy it!