Veggie Pancakes

  • Yield servings


4 cups shredded zucchini or corn kernels
3/4 cup packaged pancake mix
1/2 cup grated Gruyere cheese
1/2 cup 2% milk
1 -- egg, lightly beaten
1/2 cup chopped onion


1. Place shredded zucchini or corn kernels in sieve to drain off excess liquid. Set aside.

2. In medium bowl, combine pancake flour, cheese, milk and egg; mix just until all ingredients are well moistened. Stir in zucchini and onion. Drop mixture by heaping tablespoonfuls onto lightly greased griddle or skillet; cook over low heat until pancakes are browned and bubbles appear on surface. Turn, brown other side. Serves 4



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