Zucchini Pancakes

Source: Mommy Logan

• 1/3 cup Parmesan cheese
• 1/3 cup flour
• 1/2 tsp baking powder
• 1/4 tsp dill weed
• 4 eggs
• 2 tbs green onions (with tops), minced
• 2 tsp lemon juice
• 1 1/2 cup zucchini, drained and pressed and shredded
• dairy sour cream, optional
• tomato slices, optional

In medium bowl stir together cheese, flour, baking powder, dill weed. Beat in eggs, onions and lemon juice until thoroughly blended. Stir in zucchini.

For each pancake, drop 1/3 cup batter onto hot, well-greased griddle or skillet (380 degrees for electric griddle). Cook until golden brown on both sides.

Serve hot plain or, if desired, with dairy sour cream, and tomatoes slices.

Carrot variation: Substitute shredded carrot for zucchini.

Potato variation: Substitute shredded potato for zucchini and add 1/4 tsp salt to dry ingredients.