ZUCCHINI-CORNMEAL PANCAKES

Zucchini-Cornmeal Pancakes image

My mom has made these treasured family hotcakes for ages. Try them as a breakfast-for-dinner meal with fresh fruit, yogurt and honey on top. -Katherine Wollgast, Florissant, Missouri

Provided by Taste of Home

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/3 cup yellow cornmeal
1/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1/3 cup 2% milk
1/4 cup finely chopped onion
Optional: Butter and maple syrup

Steps:

Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini., Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

Nutrition Facts : Calories 314 calories, Fat 6g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 973mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 2g fiber), Protein 12g protein.