- 2 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 1 medium zucchini, grated, squeezed to remove excess moisture
- 1/2 cup dried currants
- Additional vegetable oil
- Butter
- Maple syrup
- Preheat oven to 200°F. Whisk first 7 ingredients in large bowl. Whisk buttermilk, 3/4 cup oil and eggs in medium bowl. Add to dry ingredients and mix just until blended but still lumpy. Fold in zucchini and currants.
- Heat griddle or heavy large skillet over medium heat. Brush lightly with vegetable oil. Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart. Cook until bottoms are golden, about 2 minutes. Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes. Transfer to baking sheet; keep warm in oven. Serve hot with butter and syrup.