Zucchini Pancakes

So I made this delicious Zucchini Bread batter, but had a problem with the oven smoking me out of this small apartment. I left the batter in the fridge, determined to clean the oven this morning and bake the bread as planned.
Well, I am not being paid to clean ovens, and frankly do not enjoy it. I decided to try using the batter as pancake batter instead and my god! Yum. I just cooked one zucchini bread pancake and it was really filling and really really good. I made the bread a reduced guilt version as well... using less oil and yogurt and fat free sour cream. I have tons of batter which will probably last me a few weeks, so maybe should host a brunch.
Anyway, I highly reccommend trying this. I am sure it would be tasty for most quick breads. It is not as light and fluffy as a pancake. The texture is really good though, not tough or chewy, but also not overly bread like or sweet. I just ate it plain, but it would probably be really tasty with raspberry jam or fresh berries.

I didn't really follow a recipe, but looked at a few for guides.

Zucchini Pancakes

3 cups all purpose flour (i bet 2 c white and 1 c wheat would be good and heartier tasting)
1/2 sugar
1/3 c dark brown sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 chopped walnuts
1/2 tsp baking powder
3 eggs beaten
1/2 c vegetable oil
1/2 c fat free sour cream
1/4 c yogurt
3 cups shredded zucchini
1 tsp vanilla

1. Combine all dry ingredients in mixing bowl
2. Combine all wet ingredients in seperate bowl.
3. Add wet ingredients to dry ingredients and mix well for a minute. Add zucchini. Mixture will be quite thick.
4. *Heat skillit on medium and melt small amount of butter. Add spatula size of batter and cook as a pancake.

*I'm not sure if leaving the batter overnight in the fridge caused any sort of reaction that made for better pancakes...

Eat and enjoy!