Thank you PJ! I don't have a garden but I do buy lots of fresh locally grown Pennsylvania produce at my farmers markets. The flavor cannot be beat and I love supporting my local farmers. Zucchini is abundant right now and I am always looking for good recipes in which to feature it. I saw this recipe Friday, hit the farmers' market Saturday AM and made these for dinner Saturday nite with fresh local corn on the cob and sliced tomatoes. These pancakes are outstanding. Quick and easy to put together, incredibly tasty and satisfying. Great plain, with a smear of butter or dipped in aged balsamic vinegar. These are a keeper for sure. Couple of questions ... (1) if I substitute white whole wheat flour for the AP, should I use the same amount of flour (by weight) and (2) should I let the batter rest a bit to allow the glutens to develop the way I do with your whole grain pancake recipe (BTW your whole grain pancakes are incredible. I make my own mix from your recipe. Haven't purchased pancake mix from the market in years!) Hi, 1) Nope, you need to use a bit less flour, this is due to the absorptive qualities of the bran in the White Whole Wheat. 2) Yes, to allow the bran to fully hydrate before baking a 10-15 minute rest in the pan before baking is a good idea. Give it a try. Frank @ KAF.

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