Veggie Pancakes

Got extra veggies sitting around? Are they "less than fresh" but still edible? This recipe ROCKS. It's SO tasty and super easy to make, especially if you can grate all the veggies in a food processor.

You need:
2 c. finely grated zucchini
1 c. grated carrots
1 c. corn kernels (frozen or fresh)
1 egg
2 tbsp. plain yogurt
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/2 c. cornmeal
2 tsp. baking powder
1/2 c. grated cheddar
vegetable or olive oil
1 tbsp. pesto
1/3 c. sour cream

Mix zucchini, carrots, and corn in a large bowl. Stir in the egg, yogurt, salt, and pepper until well blended. In a small bowl, mix flour, cornmeal, and baking powder. Add to the vegetable mixture, along with the cheddar and stir until well blended. Heat oil in a large skillet over medium heat, about 1 tbsp. Spoon 3 tbsp. of batter into the pan and flatten with a fork or spatula. Working in batches, cook the pancakes until golden brown, about 3 min. per side. Transfer to a paper towel-lined plate and serve hot or at room temperature.

For a delicious sauce accompaniment, mix the pesto and sour cream and serve on the side.