2 carrots (about 1 c. grated)
1/2 zucchini (about 1/2 c. grated)
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 1/4 teaspoon pepper. Beat together egg, milk, carrot, zucchini and scallion. Stir wet ingredients into dry mixture until just combined. Heat 1 tablespoon oil in a frying pan over medium heat.

Pour batter by tablespoonfuls 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.