Zucchini and cheese pancakes


Serve with soup, instead of bread, or for a savory weekend brunch.


2 egg
2 c flour
1 zucchini (peeled and coarsely grated)
1 1⁄4 c cheese (crumbled, try Feta cheese)
1⁄2 c olives (optional, stoned and sliced)
1 1⁄4 c milk
  olive oil (for cooking)
  seasoning (salt and pepper to taste)


  1. Place beaten eggs in a large bowl. Sift flour and baking powder together and add this mixture to the beaten eggs. Fold in grated zucchini, cheese, and olives, if using.
  2. Stir in the liquid until an even batter, of creamy consistency, is formed.
  3. Heat a little olive oil - just enough to brush the bottom - in a large skillet, over a medium heat. Drop 2 tablespoons of batter and cook until air bubbles begin to form, it should take about 2 minutes. Flip it over and cook on the other side, about 30-60 seconds, depending on ingredients chosen.
  4. Keep cooked pancake in a warm oven. Repeat with the remaining batter.


Cheese: use your favorite, Feta cheese, grated Cheddar, Halloumi, farmer's cheese, paneer or mozzarella - if you use a soft chees like mozzarella, a little less liquid will be required.

Other ingredients: try green or black olives, stoned and sliced; 2 teaspoons of tapenade; sun dried tomatoes, chopped, or roasted peppers.

Seasoning: it will depend on the cheese used, and the addition of other ingredients.

  • If you use Feta cheese and Kalamata olives, fairly salty both of them, you may not need to add salt at all.
  • If you add mozzarella and sun dried tomates, you may want to add 1/2 teaspoon of dried basil and oregano.
  • If you add paneer, add a pinch of ground turmeric and garam masala spice mix.
  • If you love hot food, add a pinch of cayenne or chili powder, or a dash of Tabasco, to the batter.
4 servings
Preparation time
Cooking time
Total time
55 minutes