Fresh Corn and Zucchini Pancakes

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 tablespoons butter melted
• 2  eggs beaten
• 1 cup flour all-purpose
• 1 cup corn kernels fresh
• 1 cup milk 
• 0.3 cup onion diced finely
• 0.5 cup parmesan cheese shredded
• 1 tablespoon vegetable oil 
• 1.5 cups zucchini shredded

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine zucchini, corn, onion, and Parmesan cheese in a large bowl.
2. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
3. Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.