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1
For the aioli: In a small bowl, whisk together all of the aioli ingredients.
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2
Cover and refrigerate until youre done making the pancakes.
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3
For the pancakes: In a small saute pan, heat about a teaspoon each of olive oil and butter over medium heat.
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4
Saute the onion for about 2-3 minutes until softened, add the garlic and saute for another minute or so.
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5
Remove to a bowl and set aside.
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6
In a large bowl, add the zucchini and season with salt and pepper.
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7
Stir in the sauteed onion and garlic and stir well to combine.
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8
Add about 6 Tablespoons of flour and the baking soda.
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9
Allow to sit for 5-10 minutes.
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10
Once it has rested, check the consistency of the batter.
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11
If the batter seems too thin, add another tablespoon of flour and check again.
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12
If it still seems thin you can add the last tablespoon of flour.
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13
Heat a saute pan over medium high heat and add about a tablespoon each of olive oil and butter.
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14
Heat until bubbling and then use a ladle to scoop and pour the batter into small pancakes.
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15
Cook for about 2-3 minutes and then flip and cook for another 2-3 minutes on the opposite side.
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16
You can keep the cooked pancakes warm in the oven while you are cooking the remaining pancakes.
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17
Serve with the Lemon Basil Aioli.
