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“This recipe is from the WSU Extension Office. Any root veggies can be used. Red beets and golden carrots look especially festive in these zesty pancakes.”
READY IN:
30mins
SERVES:
12
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400*. Coat a baking sheet with cooking spray.
  2. Whisk egg, flour, scallions, horseradish, salt and pepper in a large bowl. Stir in vegetables, onions and bacon.
  3. Shape into pancakes.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch. Transfer to baking sheet. Repeat until all batter is used, adding 2 teaspoons oil to each additional batch. Place baking sheet in oven and bake for 15 minutes. Serve garnished with sour cream.

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