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Zucchini Pancakes

3 cups shredded zucchini

2 whole eggs (or equal amount of egg substitute)

1 1/2 cups Bisquick


1. Add enough milk to make a batter for pancakes. Mix until Bisquick is smooth.

2. Put 3 or 4 scoops in frying pan. Cook on medium heat until batter is bubbling. Turn and brown slightly on each side.

3. Can be served with pancake syrup.


Mary Gilson, 3822 New Castle Road, Pulaski

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 19, 1997
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