Zucchini feta pancakes

Pancakes American cuisine

In the summer, when zucchini are everywhere, this is a nice way to dispatch some. In the winter, when they have to jet in from elsewhere, this means you will not mind if the zucchini are not bursting with summer sunlight. It’s the mint that elevates the goings-on here, makes your mouth happy and wakes up senses that may have been hibernating a bit, so don’t skip that if you can help it. These are more savory and satisfying than the otherwise simple ingredients might have you think. One of my housemates is a confirmed Zucchini Hater, but gobbles these right up. It's the pancake factor, I think. These are adapted from Mollie Katzen's Moosewood recipe; there's fewer eggs, I replaced the flour with cornmeal, the dried mint with fresh, and punched up the heat a little.