This recipe was the Grand Prize Winner of the 2010 Dr. Grandma's Recipe Contest. Submitted by Donna Kelly, this is a creative recipe that uses Dr. Grandma's Pancake and Waffle Mix. It is truly a savory delight!

Makes 16 cakes; Total time 20 minutes

Ingredients

4 10-inch long zucchinis (about 4 cups grated)
Canola oil for frying
1 cup diced yellow onions
1 red bell pepper, diced (about 1 cup diced)
1 yellow or orange bell pepper, diced (about 1 cup diced)
1/2 teaspoon each salt and pepper
3 cloves garlic, pressed
1 large egg
1 tablespoon Tabasco sauce
2 tablespoons apple cider vinegar
2 teaspoons cumin
1 cup Dr. Grandma's Pancake and Waffle Mix

Directions

Grate zucchinis on the large holes of a box grater onto a large thin cotton kitchen towel. Gather towel up around zucchini and squeeze out as much water as you can with your hands.

In a large skillet over medium heat, add about 1 tablespoon of canola oil. Sauté onions and peppers with salt and pepper until softened; stirring frequently for about 3 minutes. Add in garlic and cook another 2 minutes. Remove from heat and let cool to room temperature.

Whisk together in a mixing bowl the eggs, Tabasco sauce, vinegar and cumin until well blended. Stir in pancake mix. Stir in zucchini and sautéed vegetable mixture.

Wipe out skillet with a paper towel and then add enough oil to thinly coat bottom of pan. Heat to medium heat. Drop batter into pan in 1/4 cup mounds and then flatten mounds with the bottom of the measuring cup, forming cakes about 1/2 inch thick. Cook over medium low heat in a covered skillet for about 5 minutes per side, or until lightly browned on both sides and cooked through.

Drizzle with a favorite savory sauce. (I used Greek yogurt mixed with Frank's Red Hot Sauce and cumin.)

Donna Kelly's Wholegrain Confetti Zucchini Cakes