ZUCCHINI BREAD PANCAKES

INGREDIENTS:
1 c. all-purpose flour
1 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 t. ground cinnamon
1/4 t. ground cloves
1 pinch ground nutmeg
3/4 c. buttermilk
3 T. white sugar
1 large egg
2 T. melted butter, plus more for the pan
1 c. loosely packed shredded zucchini
1/3 c. chopped walnuts (optional)

DIRECTIONS:
1. Gather the ingredients.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg together in a large bowl.
3. Combine buttermilk, sugar, egg and butter in a measuring cup; whisk well. Stir in shredded zucchini and walnuts, then add to the dry ingredients. Fold together just until no dry spots remain.
4. Heat a large nonstick skillet or griddle over medium heat; grease with butter.
5. Working in batches, scoop 1/4 cup batter per pancake into the skillet. Cook until bubbles begin to form on surface of pancakes and edges start to look dry, 2 to 3 minutes.
6. Flip, and cook until fluffy and slightly firm, about 2 minutes. Repeat with remaining batter, adding butter and adjusting heat as needed. 

Recipe by www.allrecipes.com