Zucchini Pancakes

 Ingredients:

2-3 medium zucchini
1/4 cup grated red onion
2 large eggs, tightly beaten
6 to 8 tablespoons of all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
salt and pepper to taste
Unsalted butter and vegetable oil

Preheat oven to 325 degrees

Grate zucchini into a bowl, stir in onion and eggs. Add 6 tablespoons flour, add the baking powder, salt and pepper.  (If the batter gets too thin from the liquid in the zucchini, add the remaining flour to thicken.)

Heat a large sauté pan over medium heat and melt 1/2 teaspoon of butter and 1/2 teaspoon of oil together in the pan.  When the butter is hot, but not smoking, lower the heat and drop a heaping spoon of batter into the pan.  Cook the pancakes about 2-3 minutes on each side or until browned.  Place the pancakes on a on wired rack on sheet pan and keep warm in the oven.  Add more butter and oil and continue making pancakes until all the batter is used.  The pancakes can stay warm in the oven for up to 30-45 minutes.  Serve them hot with some cucumber yogurt sauce or tzatziki sauce.