Makes: 12 (3-inch) pancakes
We've given these make-ahead patties (good hot or cool) lots of lunch appeal by preparing them with cheese and a trio of favorite veggies. They're delicious dipped in our pesto-sour cream sauce, but ranch dressing is a tasty store-bought alternative.
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.
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.
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.
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.
Per serving (1 pancake & 1 tablespoon ranch dressing) Calories 156 • Total Fat 9 g • Saturated Fat 2 g • Cholesterol 25 mg • Sodium 255 mg • Total Carbohydrate 15 g •Fiber 1 g • Sugars 3 g • Protein 5 g