Veggie Pancakes

Source: Family Fun

2 cups grated zucchini
1 cup grated carrots
1 cup corn kernels
1 large egg, beaten
2 TB plain yogurt
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 cup shredded cheddar
oil for frying
optional sour cream for dipping

1. Squeeze excess liquid from zucchini and place in large bowl. Stir in the carrots and corn.  Stir in the egg, yogurt, salt & pepper.
2. In a small bowl, combine the flour, cornmeal, & baking powder. Add to the veggie mixture along with the cheddar, and stir to combine.
3. Heat oil in large skillet. Spoon batter (3 TB each) into the pan & flatten with a fork. Working in batches, cook the pancakes until golden brown, about 3-5 minutes per side. Serve with sour cream.