2 carrots (1 c. grated)
1/2 zucchini (1/2 c. grated)
2 scallions
1/2 tsp. baking powder
1/2 c. flour
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 until just combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour batter by tablespoonfuls in pan, making a few pancakes at a time. Cook until golden brown, about 2 minutes on each side. Makes 18 pancakes.