Her latest book just hit the shelves - The Pretty Dish: More than 150 Everyday Recipes & Beauty DIYs to Nourish your Body Inside and Out. You might notice that I started flagging the recipes I wanted to make...and things got a little out of hand. I was tagging EVERY recipe. And the ones that weren't tagged? Oh, those were just recipes for fall and winter that I plan on making later. You're going to feel the same way!
Let's take a moment to look at these Zucchini Bread Pancakes from the book. Oh, hello.
(More on these in a minute.)
What I've always loved about Jessica's recipes is her knack for combining ingredients in inventive and approachable ways. The recipes in the book are no exception. They're simple enough to make for a weeknight dinner but special enough to serve to company.
Recipes cover appetizers to pizza to tacos to soups to breakfast to desserts. I made the Toasted Garlic Tomato Bisque last night, and it's going into our regular rotation. Here are some more beauties...
...in addition to the food recipes, there are recipes for beauty DIYs, like bath melts and lip balms and body scrubs (oh my)! Jessica also provides recipes for cocktails, menu plans, and even playlists!
On to the pancakes. I followed the recipe in the book exactly EXCEPT I didn't top them with maple syrup. I'm typically a powdered sugar and butter on pancakes kinda gal. For these, though, I thought whipped cream and chocolate crispearls were in order. Oh baby. I'm not even going to tell you how many of these I ate in one sitting. (5.)
You start by whisking the dry ingredients.
You guessed it...next, you whisk the wet ingredients.
Oh. Grate up some zucchini.
Combine the wet and dry, then fold in the zucchini and cook them up on a griddle.
Stack. Top with either maple syrup or whipped cream and chocolate crispies.
This is a GREAT excuse to plant some zucchini in your garden...or to befriend someone who grows zucchini.
Zucchini Bread Pancakes
(from The Pretty Dish by Jessica Merchant, toppings adapted)
1 1/2 cups unbleached all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
2 eggs, lightly beaten
1 1/4 cups milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup freshly grated zucchini
butter, for serving
whipped cream, optional for serving
chocolate crispearls or mini chocolate chips, optional for serving
maple syrup, optional for serving
In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a small bowl, whisk the eggs, milk, vanilla, and melted butter. Add the wet ingredients to the dry, mixing until smooth and combined. Fold in the zucchini.
Heat an electric griddle over medium heat. Add a bit of butter if needed, then pour 1/4 cup of the batter on the hot skillet and repeat, leaving 1" between pancakes. Cook for 2 minutes or until the pancakes bubble on the top and edges. Turn and cook for 1-2 minutes, or until golden and set. Repeat with remaining batter.
Serve immediately with butter, whipped cream, and chocolate (or with butter and maple syrup).
The Pretty Dish by Jessica Merchant. I think you need it.
