2 carrots (about 1 c. grated)
1/2 to 1 zucchini (about 1/2 cup grated)
2 scallions
1/2 c. flour
1/2 tsp. baking powder
Salt and 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 ingredients until combined. Heat 1 tablespoon oil in frying pan over medium heat. Pour batter by tablespoons into pan, making a few at a time. Cook until golden about 2 minutes each side. Add remaining oil as needed. Put pancakes on paper towel before serving. Top with sour cream or applesauce.