Zucchini Pancakes

Zucchini pancakes made us late to small group once.  I don't know if I had forgotten to season my cast iron properly or if I had the heat up too high, but for some reason on that night every pancake behaved terribly and turned out more pan than cake.  I couldn't seem to get it right.  I eventually had to have my husband intervene so we could eat dinner and get on our way.  Among other qualities that make him a treasure, he is very level headed and very good at fixing my mistakes.  It's a nice thing.

I make these every year during zucchini season; it's a tasty, fast, and easy way to use prolific vegetables.  And it's a light & meat-free summer dinner that the kids enjoy.  We like them with ketchup, but I've also heard of serving them with sour cream.

Zucchini Pancakes

3 c. shredded zucchini (or zucchini and yellow summer squash)
1 small onion, finely chopped
2 eggs, lightly beaten
2 T. mayonnaise
1/2 c. grated Parmesan cheese
1/2 c. whole wheat flour
1/2 c. AP flour
1/2 c. milk
1 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. salt
dash of pepper
1/2 tsp. baking powder
1/2 tsp. baking soda

2 T. butter, for cooking

1. In a bowl, whisk together the eggs, mayo, milk, cheese, and seasonings.  
2. Stir in the flours, baking powder, and baking soda until well blended.
3. Stir in the zucchini and onion.  If the mixture is very thick, add small amounts of additional milk until it reaches a pour-able (but not runny) consistency.  
4. Fry batter in 1/3 cup amounts in butter on hot skillet, flip when golden brown.