I am indeed an open advocate of savory pancakes. (Just look at my list of recipes in my “pancake” category!) I’ve fried all sorts of vegetable and potato and fish patties. And now, here’s another: the “Cheddar-Zucchini Pancakes with Poached Eggs,” from the June/July 2018 issue of Fine Cooking. This one takes the sane approach of backing up with a 200-degree warming oven. So, there’s no stress about your newly fried pancakes turning tepid and limp (yuck).

How about hand-squeezing your grated zucchini? I grated a single, solid zucchini in my food processor, then hand squeezed all the shreds. Saving the “zucchini water” was a marvelous idea. I mixed this flavorful juice with a bit of water, to get the 2/3 cup necessary for my batter.

I formed eight pancakes, sized 1/3-cup each.

Eyeball the “golden brown” for your frying and flipping. Keep adding olive oil, as needed.

And, how about egg poaching? The method described in this recipe was easy enough. “Gently slide” one egg at a time into a big pot of simmering water.

These warm cakes are delicious -- crisp outside, moist inside. My cheddar cheese of choice -- Barber’s 1833 Vintage UK -- was creamy and rich and celebratory. I garnished with chives instead of scallions.

PRICES:
Zucchini (3 1/3 cups) = $2.00
Cheddar (4 oz.) = $1.84

PREP TIME: prep and fry and poach in less than an hour
TASTE: crisp pancakes, creamy cheddar, silky eggs

Next time, can you tolerate yet another rhubarb recipe? Good! I’ll make the “Rhubarb Quick Bread,” from The New York Times (recipe below). Enjoy it with me when you come back to my site next week.

Rhubarb Quick Bread
The New York Times
8 servings
Beautiful pink rhubarb at the markets signals spring’s arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly compliments rhubarb’s pleasant tang. Dress the cooled loaf with a simple glaze of confectioners’ sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter.

1 cup plus 2 Tbsp. granulated sugar
1
Tbsp. freshly grated orange zest
cup whole-milk yogurt
2
large eggs
1 ¾
cup all-purpose flour, plus more for the pan
1
tsp. baking powder
½
tsp. baking soda
½
tsp. kosher salt
1 ¾
cup chopped rhubarb (8 oz.), cut into 1/4-inch pieces

Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.

In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 Tbsp. sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes.

Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing.