Karene Motivans, from Shepherdstown, West Virginia, credits her culinary creations to her seven-year-old daughter, Eliza, who has always been a picky eater. "I was worried about Eliza not getting nutritious foods," Karene says. "I experimented with putting grated vegetables in everything: yogurt, oatmeal, you name it." This vegetable pancake recipe was her greatest success. Eliza never had a clue that squash and carrots were hiding beneath the maple syrup.

Ingredients

• 1/4 cup cornmeal
• 1/2 cup quick oats
• 1/2 cup whole wheat pastry flour
• 3/4 cup unbleached white flour
• 3 tbsp. buttermilk powder (optional)
• 2 tbsp. sugar
• 1/2 tsp. salt

• 1 tbsp. baking powder
• 2 eggs
• 2 tbsp. vegetable oil
• 1 1/2 cups milk
• 1 small yellow squash with skin, finely grated
• 1 small carrot or 5 baby carrots, finely grated (or sweet potato or peeled zucchini)

Instructions

1. Heat a greased skillet to medium hot. Meanwhile, mix the cornmeal, oats, whole wheat and white flours, buttermilk powder, sugar, salt and baking powder until well combined.

2. In a separate bowl, whisk together the eggs, oil, and milk. Stir in the grated yellow squash and carrot. Stir the wet ingredients into the dry ingredients with a wooden spoon just until mixed. Do not overbeat. Ladle out the batter, 1/4 cup at a time, onto the heated griddle and fry the pancakes until the batter begins to bubble on top. Then flip the pancakes and cook until both sides are golden brown. Serve with fruit or maple syrup. Makes about 16 4-inch pancakes.

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