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Don't try to pin these savory pancakes down geographically: potatoes, zucchini and onion mix with grits and eggs, forming a toothsome backdrop for soy sauce and garlic. Sour cream and applesauce provide a grand finish.

Zucchini-Potato Pancakes

3/4 cup grits
3 large eggs, beaten
2 small zucchini, grated
2 potatoes, peeled and grated
1/2 medium onion, grated
1/2 cup freshly grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons soy sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1/2 cup sour cream
1/2 cup applesauce

1. Cook grits according to package directions; remove from heat. While still warm, add eggs and beat well.
2. Add zucchini, potatoes, onion and Parmesan cheese; stir to combine. Stir in flour, soy sauce, salt, pepper and garlic powder; set aside.
3. Heat oil in a non-stick skillet over medium heat. Ladle several tablespoonfuls of batter onto skillet; cook until pancake turns crisp and golden brown, turning once. Remove from skillet and keep warm. Repeat process with remaining pancakes. Serve with sour cream and applesauce.

Makes 6 servings.