ZUCCHINI GRIDDLE CAKES

1 1/2 cups water
1/2 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked*
1/2 teaspoon salt (optional)
1 1/2 cups shredded zucchini (about 2 medium zucchini)
2 eggs, beaten
Dairy sour cream

Bring water to a boil. Slowly stir in grits and salt. Reduce heat; simmer 3 to 4 minutes or until thickened, stirring frequently.

Remove from heat; stir in zucchini and eggs.

Heat griddle or large non-stick skillet over medium-high heat (375 degrees F. electric griddle), grease lightly.

Pour 1/4 cup batter for each griddle cake onto prepared griddle. Cook about 3 to 4 minutes per side or until browned.

Serve warm with sour cream.

Notes and cook tips:
Griddle cakes may be kept warm as they are being prepared by placing on serving platter in 200 F oven.

Variations:
*To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 1-1/2 cups and simmer time to 12 to 14 minutes.

Servings: 12 to 15 Pancakes
Source: Quaker