Zucchini Pancakes

2 zucchini (about ¾ lb.), grated
½ cup flour
¼ cup grated red onion
¼ cup freshly grated Kowalski's Signature Parmesan Cheese
2 eggs, lightly beaten
2 tbsp. chopped fresh basil
1 tsp. kosher salt
¾ tsp. baking powder
½ tsp. freshly ground Kowalski's Black Peppercorns
¼ tsp. crushed red pepper flakes
- Kowalski's Unsalted Butter and canola oil, for coating pan
- sour cream and chopped fresh herbs, for serving
  1. In a medium mixing bowl, whisk together first 10 ingredients (through crushed red pepper flakes).
  2. Lightly coat a large nonstick skillet or griddle with a little butter and oil; heat to medium.
  3. Wipe skillet with a paper towel to coat pan evenly and absorb excess oil.
  4. Working in batches, scoop batter onto skillet, forming 3-4" circles; cook until edges are set and dry and bottom of pancake is dark golden-brown (2-3 min.).
  5. Flip pancakes; cook until golden-brown on the other side (1-2 min.).
  6. Wipe skillet clean; regrease pan, wipe and repeat with remaining batter.
  7. Top pancakes with sour cream; garnish with herbs.
  8. Serve immediately.