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Summer Zucchini Pancakes

Contributed by: Carol Ernst, an ECE member from Superior, WI

3 eggs (beaten)
½ c. grated parmesan
2 T. flour
2 c. zucchini (grated)
1 clove garlic (minced) OR
2 T. onion (minced)

Combine ingredients. Spoon ¼ cup of mixture onto greased, hot griddle and spread to ¼-inch thickness. Brown on both sides, turning once. Serve with maple syrup and butter or sour cream and butter. Yields 5-6 pancakes.

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