prep 1:00 total 1:00
6 to 12 servings
Hollandaise Sauce: Make sure that the melted butter is at room temperature. Whisk egg yolks in a bowl over a pan of hot, but not boiling water. Slowly add the butter, whisking the mixture constantly. Be careful, if the butter is too hot, or hotter than the egg yolks, you will get scrambled eggs! The mixture will become pale yellow and thick. Remove from the heat and add the lemon juice, whisking it in until all is incorporated. Keep warm.
This is a great Sunday Morning dish! The zucchini batter can be made the night before and refrigerated. Then in the AM you can check the consistency and cook the pancakes. I usually serve two for each person. But be prepared, some may ask for more of the zucchini! Growing up, I remember my Mom making them for dinner, only without the egg and ham. They were used as a side dish with any number of main courses. Either way the pancakes are unique and delicious.
0 Recipe Reviews
Subscribe for tasty updates: