zucchini corn cakes

Saw this cute little idea in an old Pillsbury magazine that I have from August 2001 - Crazy old.  I'm pretty sure I hardly looked at it back then because it is a vegetarian edition of the magazine and that didn't really interest me at the time.  Now however, that is a different story and I have tried a few things lately out of there.  This one was nice and simple.  Even though I was out of pancake mix and had to make more the entire meal only took me 30-40 minutes to prepare and that includes cleaning up as I went along and setting the table.  Not bad.  I have of course adapted it to my liking.  First and foremost using my own pancake mix rather than a store bought one, but I also did things like topped it with salsa rather than diced tomatoes....  I thought these were great.  DH swears he can taste the zucchini in them.  I don't think you can - no more or less than zucchini bread anyway.  Duncan loved them and had 3 or 4 which for Duncan is a lot of food.  Tavio hated them "too wheaty"  in his opinion - Mostly that is an aversion to my waffle mix which he doesn't like.  I thought they were a great, simple meal and 5 out of 6 members of the family ate them just fine.  :)  I would rate these a 4 or 4.5, but in trying to give a good idea of what the entire family likes, I'm giving them only a 3.5.
One final note - I did double the recipe from the original.  I ended up with a decent amount of left overs, but again, one of the teenagers at 1/2 of one and that was it.  Feel free to 1/2 the recipe if you have less than 6 people in your family.

Ingredients

• 3 cups pancake mix (if using a store bought mix, make sure it is a complete mix - the just add water kind.)
• 1/2 cup cornmeal
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 cup frozen corn, thawed under warm water and drained
• 1 medium-large zucchini, shredded
• sour cream and salsa as desired to top

Directions

1. Combine pancake mix, cornmeal, salt and pepper in a bowl.  Stir in water just until lumps disappear.  Stir in corn and zucchini.
2. Cook on a griddle set to 375.    I spooned mine onto the griddle with a 1/4 cup measuring cup then spread them out a bit with the back of the cup.  It made somewhere around 20 cakes.
3. Serve topped with sour cream and salsa.