Ingredients

• 2 cups finely grated Zucchini
• 1 cup grated Carrots
• 1 cup Corn Kernels, drained
• 1 large Egg
• 2 tbls low-fat plain Yogurt
• ½ tsp Salt
• ½ tsp Pepper
• ½ cup Flour
• ½ cup fine yellow Cornmeal
• 2 tsp Baking Powder
• ½ cup grated Cheddar
• 1 to 3 tbsp Vegetable Oil

For the dipping sauce

• 1 tbls Pesto
• 1/3 cup Sour Cream

Directions

1. Light the cobblestone and once it is grey, place the frying pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
2. Put the dome over the top and leave to heat for 5 minutes.
3. Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
4. In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
5. Heat 1 tablespoon oil in a large skillet over medium heat. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
6. If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.

 

Recipe Compliments of Cobb Australia