4 c. shredded unpared zucchini
3/4 c. packaged pancake flour
1/2 c. Gruyere cheese
1/2 c. milk
1 egg, lightly beaten
1/2 c. chopped onion

Place shredded zucchini in sieve to drain off excess liquid. 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.