1 c. flour
1/2 c. cornmeal
1/4 c. grated Parmesan
2 tsp salt
1/2 tsp baking powder
1 c. buttermilk
2 zucchini, shredded (could also use corn, carrots, squash, etc.)
Whisk together flour, cornmeal, Parmesan, salt, and baking powder. Add buttermilk, eggs, and zucchini. Stir together. Drop the batter onto a slightly greased skillet and cook until browned on underside. Flip and cook until browned on second side.
Can serve with a sauce (optional) made of: Hoisin sauce, juice from 1 lime, and hot chili oil.