makes 5 app/side sized pancakes
(can be shared with kids 6+ mos)*
1/2 tsp salt, plus more to taste
1/4 c flour
1 Tbsp dill, ideally fresh
heaping 1/2 tsp aleppo pepper**
1. Place shredded zucchini in a colander and toss with salt. Allow to sit and drain for at least 30 minutes. Once drained, squeeze the zucchini dry in a kitchen towel. If you don’t have 30 minutes to spare, skip straight to the towel squeeze knowing that you’ll have to squeeze a bunch of times. You want the zucchini to be as dry as possible.
2. Combine zucchini and remaining ingredients to make a batter.
3. Cover the bottom of a pan with thin layer of olive oil and heat over medium high heat. Once the oil is hot, drop a scant 1/4 c of batter into the pan per pancake. Allow to cook for about 30 seconds and then, using a spatula, flatten the pancake. These are thin, somewhere between a fluffy flap jack and crepe. Cook until the pancake browns on one side, for another 30 seconds or minute, then flip. Continue cooking until the other side turns golden brown and the pancake is cooked through, another 2 minutes or so. Serve with a dollop of Greek-style yogurt.
*Note: These are a fantastic first finger food. Puree or mash pancakes for little ones not yet adept at finger food eating.
**Note: You can find aleppo pepper online or at your nearest Middle Eastern grocery. There’s no perfect substitute, so you can skip OR try 1/8 teaspoon of either ancho chili powder or red pepper flakes plus 1/8 tsp of paprika.