Dessert: Zucchini-Cornmeal Pancakes Recipe

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
Butter and maple syrup, optional

Instructions

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.

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