Zucchini Pancakes - cooking recipe

Ingredients

1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
3/4 cup milk
2 tablespoons melted shortening
1 cup grated zucchini
2 tablespoons vegetable oil

Preparation

In a large bowl, combine all ingredients except the vegetable oil, mixing well to combine. The batter will be slightly lumpy.
On a heated griddle or in a large nonstick skillet, heat the vegetable oil and ladle the batter into whatever size pancakes you like. When small bubbles appear on the surface of the pancakes and the edges begin to turn brown, flip them over and cook thoroughly on the other side.
Serve with sour cream and chives, if desired.