Photo: Annabelle Breakey
YieldsServes 4 to 6 as an appetizerTotal Time30 mins
AuthorRachel Yang and Seif Chirchi
These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges. At Revel restaurant in Seattle, Rachel Yang and Seif Chirchi serve them in summer as one of a rotating list of savory pancakes. You'll need an 8-in. nonstick frying pan.

How to Make It

Step 1
1

Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.

Step 2
2

Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.

Step 3
3

Quarter pancakes, garnish with basil sprigs, and add more salt if you like.

Ingredients

 1 cup flour
 1/2 teaspoon baking soda
  About 1 tsp. kosher salt
 1 large egg
 1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel
 2 green onions, sliced on a diagonal
 1/4 cup Thai basil or regular basil cut into fine shreds, plus small basil sprigs
  About 1/4 cup canola oil, divided

Directions

Step 1
1

Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.

Step 2
2

Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.

Step 3
3

Quarter pancakes, garnish with basil sprigs, and add more salt if you like.

Zucchini and Thai Basil Pancakes