3/4 c. sifted flour
1 tbsp. sugar
3/4 tsp. salt
1 c. milk
1 c. grated zucchini
2 1/2 tsp. baking powder
1 1/4 c. yellow cornmeal
1 egg
2 tbsp. oil
3 tbsp. finely chopped onion, (see note)
Salsa

Stir together flour, baking powder, sugar, cornmeal and salt in medium bowl. Mix together egg, milk, oil, zucchini and onion in separate bowl. Mix wet ingredients with spoon and pour over dry ingredients. Lightly stir until just barely moist.

Heat and grease skillet or griddle. Cook 2 or 3 pancakes at a time over medium heat until both sides are golden brown and insides are firm. Keep pancakes war in low temperature oven until all are cooked. Serve with salsa. Makes 8 to 10 pancakes.

NOTE: Most often these can be served for a light dinner with salsa but can also be served for breakfast. Simply omit the onion and serve with maple syrup. The batter can also be used to make muffins. Fill muffin cups 2/3 full and bake at 425 degrees for 20 to 25 minutes.