Vote for Your Favorite Video

Friends, from now through September 30, you can vote for your favorite video submissions for the Make a Batter Blaster Commercial contest. The top three videos selected by voters receive great prizes like cash and iPads. Make your choice known! Vote here: http://batterblaster.com/videocontest/

Disclosure: In case you didn't know, Batter Blaster is a Snackbox client. Even if they weren't paying us, we'd still tell you to try Batter Blaster organic pancake and waffle batter in a can. So warm. So fluffy. So yummy. So easy.

Zucchini Pancakes

Ingredients:
4-5 medium zucchini
3/4 tsp salt
4 eggs
1 garlic clove, minced
1 tbs finely chopped onion
3/4 cup flour
1/2 cup grated parmesan
1/4 tsp black pepper

Ranch dressing or sour cream for topping

Directions:
Coarsely shred zucchini to make 5 cups. Sprinkle with salt. Put in colander; weight down to remove most of the moisture from the zucchini.

Beat eggs and minced garlic; add flour, onion, cheese, and pepper. Mixture will be lumpy.

Stir zucchini into the egg mix. Drop rounded tablespoons of batter into lightly oiled hot griddle (I prefer grape seed oil) or skillet... spread 3-4 inches. Cook 2-3 minutes until golden brown.

Note: Pancakes can be made ahead! Freeze them up to 3 months or make them the night before an event and store in the fridge. To reheat, preheat oven to 425 degrees. Put pancakes on a slightly greased baking sheet and heat for 10 minutes or until warm.