Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.