Garden Fresh Zucchini Pancakes

2 cups zucchini, grated

1/2 cup flour
1 teaspoon baking powder
1 egg beaten
1 teaspoon salt (add 1 teaspoon Italian seasoning or fresh herbs if you have them)

2 tablespoons butter

2 tablespoons olive oil

 Mix zucchini with flour and baking powder, then add salt and egg and mix well. Heat butter and oil and drop about 2 tablespoons of zucchini batter in the pan for each pancake and fry on each side for about 5 to 10 minutes until nicely browned.

Yield: 12 pancakes

Calories 65