Zucchini-Carrot Whole Wheat Pancakes

Ingredients

• 2 cups whole wheat flour
• 14 cup white sugar
• 14 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 egg
• 4 tablespoons melted butter or 4 tablespoons margarine
• 1 12-1 34 cups milk
• 1 small zucchini
• 2 small carrots

Instructions

1. In a mixing bowl, whisk together the whole wheat flour, white sugar, brown sugar, baking powder, cinnamon and salt.
2. Prepare the wet ingredients and have them ready (crack the egg, melt the butter and measure the milk).
3. Add the milk, butter and egg to the dry ingredients, one after another, whisking continuously.
4. Pour the batter onto a hot griddle and cook on both sides (flip when holes appear in the sides of uncooked batter and continuously flip until golden brown).
5. Serve warm with butter and maple syrup.
6. Do you make pancakes from scratch?
7. If so, what other tips do you have for making pancakes from scratch?