Zucchini Pancakes Recipe

Directions:

1. Put shredded zucchini in a colander in the sink and salt it lightly. Mix in the salt with your hands and leave the zucchini to drain for 30 minutes. Squeeze out all the juices and blot the squash dry with paper towels.
2. In a large bowl, combine the batter ingredients and whisk until smooth. Mix in the zucchini.
3. In a nonstick skillet (or use a griddle), melt the butter and oil together over medium heat until foaming.
4. Drop the batter by tablespoons onto the skillet and cook over medium-high heat until brown. Turn and brown the other side.
5. Pile the pancakes on a plater, salt lightly and serve.