Pea and Zucchini Pancakes

Ingredients

• Olive oil (2 tablespoons)
• Black pepper (1/2 teaspoon, freshly ground)
• Salt (1/2 teaspoon)
• Baking powder (1 teaspoon)
• All-purpose flour (1 cup)
• Egg (1, large)
• Zucchini (1, medium, grated and squeezed of excess moisture)
• Peas (1 cup, cooked)

Instructions

1. In a large bowl, combine the cooked peas, grated zucchini, and egg. Mix until all ingredients are well incorporated.
2. In another bowl, whisk together the flour, baking powder, salt, and freshly ground black pepper. This is your dry mixture.
3. Pour the dry mixture into the bowl with the peas and zucchini. Stir until the dry ingredients are well incorporated into the wet ingredients, forming a thick batter.
4. Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, scoop about 1/4 cup of the pancake batter onto the skillet and flatten it with a spatula. Be careful not to overcrowd the skillet.
5. Cook the pancake for 2-3 minutes on each side, or until it turns a golden-brown color. Repeat this step with the remaining batter.
6. Serve the pea and zucchini pancakes warm. You can serve them with your favorite dipping sauce, or try them with a dollop of sour cream for a traditional Eastern European experience.