2 medium zucchini or summer squash
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6-8 tablespoons flour of choice
1 teaspoon baking powder
1 teaspoon sea slat
1 teaspoon black pepper
unsalted butter and oil
1. Preheat the oven to 300 degrees.
2. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper (if the batter gets too thin from the liquid from the squash, add the remaining 2 tablespoons flour).
3. Heat a large sauté pan over medium heat and melt ½ tablespoon butter and ½ teaspoon oil together in the pan. When the butter is hot, but not smoking, lower the heat to medium-low and drop heaping soupspoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned.
4. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan, add more butter and oil, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.