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.
What you'll need
- 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
How to make it
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.
Nutritional Information
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
