Categories: fall, pancakes, side dish, summer, vegetable, winter

Ingredients

• FOR THE PANCAKES
• 2 cups finely grated zucchini
• 1 cup grated carrots
• 1 cup corn kernels, drained
• 1 large egg
• 2 tablespoons low-fat plain yogurt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup flour
• 1/2 cup fine yellow cornmeal
• 2 teaspoons baking powder
• 1/2 cup grated Cheddar
• 1 to 3 tablespoons vegetable oil
• FOR THE DIPPING SAUCE
• 1 tablespoon pesto
• 1/3 cup sour cream

Directions

1. Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
2. In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
3. Heat 1 tablespoon oil in a large skillet over medium heat. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
4. If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.

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