Zucchini-Pesto Pancakes

I talked about this recipe here.

Zucchini-Pesto Pancakes
From How to Cook Everything Vegetarian by Mark Bittman

About 1 pound zucchini
1/2 onion, grated
1 egg, lightly beaten
1 cup flour
1/4 cup pesto (in the book, Bittman says you can use up to a cup of pesto but this would have been way, way too much in my opinion)
Salt and freshly ground black pepper
Milk as needed (I used 2%)
2 tablespoons olive oil, plus more for the skillet

1. Grate the zucchini. Mix the zucchini, onion, egg, flour and pesto . Season with salt and pepper. Then add just enough milk to achieve the consistency of thick pancake batter. Stir in the olive oil.

2. Heat a bit of oil in a large skillet over medium heat. Ladle batter into skillet (about 1/4 cup per pancake). Cook, turning once, until lightly browned on both sides. Repeat with remaining batter.