Zucchini Pancake Dinner

Zucchini Pancakes

In a medium mixing bowl, whisk together ¾ lb. grated Minnesota Grown zucchini, ¼ cup grated red onion, 2 tbsp. chopped fresh basil, 2 lightly beaten eggs, ¼ cup grated Parmesan cheese, ½ cup flour, ¾ tsp. baking powder, 1 tsp. kosher salt, ½ tsp. freshly ground Kowalski’s Black Peppercorns and a pinch of crushed red pepper flakes. Lightly coat a large nonstick skillet or griddle with a little butter and oil; heat to medium and wipe skillet with a paper towel to coat pan evenly and absorb excess oil. In batches, scoop batter onto the skillet, forming 3-4" circles. Cook until edges are set and dry and bottom of pancake is dark golden-brown (2-3 min.). Flip pancakes; cook until golden-brown on the other side (1-2 min.). Wipe skillet clean; regrease pan, wipe and repeat with remaining batter. Serve immediately topped with sour cream and garnished with chopped fresh herbs.

In a large bowl, stir together 16 oz. strawberries, 2 tbsp. Kowalski’s Balsamic Vinegar and 2 tbsp. sugar; refrigerate, covered, for 1 to 4 hrs., stirring occasionally. Serve over ice cream or frozen yogurt.

Stop by the Wine Shop at our Grand Avenue, Hennepin, Stillwater, Eagan, Excelsior, Woodbury or Shoreview markets for assistance in making a great choice.

Selection and availability of products vary by market.