1 c. grated carrots
1/2 c. grated zucchini
2 scallions
1/2 c. flour
1/2 tsp. baking powder
Salt & pepper
1 egg
1/4 c. milk
2 tbsp. oil

Grate carrot and zucchini. Slice scallions. Combine flour, baking powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Beat together egg, milk, carrot and zucchini and scallion. Stir wet ingredients into dry ingredients until just combined. Heat oil in frying pan over medium heat. Pour batter by tablespoons into pan, making a few pancakes at a time. Cook until golden, about 2 minutes on each side. Add remaining oil to pan as needed. Serve at once. Makes 15 to 18 pancakes.