INGREDIENTS
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FOR THE PANCAKES
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2 cups finely grated zucchini
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1 cup grated carrots
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1 cup corn kernels, drained
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1 large egg
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2 tablespoons low-fat plain yogurt
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/2 cup flour
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1/2 cup fine yellow cornmeal
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2 teaspoons baking powder
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1/2 cup grated Cheddar
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1 to 3 tablespoons vegetable oil
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FOR THE DIPPING SAUCE
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1 tablespoon pesto
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1/3 cup sour cream