Corn and Zucchini Pancakes

• 1-1/3 cups all-purpose flour
• 1 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup milk
• vegetable oil
• 3/4 cup cooked corn kernels
• 1/3 cup shredded zucchini

In large bowl, stir together flour, sugar, baking powder and salt. Whisk together egg, milk and 1 tbs.. oil; pour over dry ingredients. Sprinkle with corn and zucchini; stir just until dry ingredients are moistened.

Heat nonstick skillet over medium heat; brush with 1 tsp. oil. Using 1/4 cup batter for each pancake and brushing skillet with up to 1 tsp. more oil as necessary, cook pancakes for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. Turn and cook for about 45 second or until bottoms are golden brown. Makes twelve 3 inch pancakes.

Per pancake; about 100 calories, 3 g protein, 3 g fat, 15 g carbohydrate.