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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Not the usual pancake but one that my husband and I thought was interesting and delicious. Adapted from Southern Living Ingredients:
1 (8 ounce) container light sour cream |
1 teaspoon fines herbes |
1/2 teaspoon cayenne pepper |
1 medium baking potato |
3 medium zucchini |
2 carrots, peeled |
1 onion, minced |
2 large eggs, beaten |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons vegetable oil, divided (as needed) |
Directions:
1. In a small bowl, mix together the first 3 ingredients; chill for 2-4 hours.
2. Peel the potato; grate the potato, zucchini, and carrots (my food processor works well for this step).
3. Press grated vegetables between paper towels to drain as much moisture as possible.
4. In a mixing bowl, stir together the grated vegetables, onion, eggs, flour, salt, and pepper.
5. In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.
6. Spoon 1/4 cup batter per pancake into skillet.
7. Cook each pancake approximately 4 minutes on each side; add more oil to skillet as needed.
8. Drain pancakes on paper towels.
9. Serve with sour cream mixture.
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