Root Vegetable Pancakes

Name: Root Vegetable Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 recipe, 12 serving(s)
Ingredients: 1 large egg, lightly beaten; 1/4 cup flour; 3 tablespoons chopped scallions; 2 teaspoons chili powder or 1 dash cayenne pepper; 1 tablespoon prepared horseradish (optional); 1/8 teaspoon salt; 1/4 teaspoon pepper; 4 cups assorted root vegetables, peeled and shredded; 1 onion, shredded; 2 slices bacon, cooked and crumbled; 6 teaspoons canola oil; sour cream (for garnish)

Submitted by CJAY8248

"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."

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Ready In:: 30mins
Ingredients:: 12
Yields:: 1 recipe
Serves:: 12

ingredients

1 large egg, lightly beaten
¹⁄₄ cup flour
3 tablespoons chopped scallions
2 teaspoons chili powder or 1 dash cayenne pepper
1 tablespoon prepared horseradish (optional)
¹⁄₈ teaspoon salt
¹⁄₄ teaspoon pepper
4 cups assorted root vegetables, peeled and shredded
1 onion, shredded
2 slices bacon, cooked and crumbled
6 teaspoons canola oil
sour cream (for garnish)

directions

Preheat oven to 400*. Coat a baking sheet with cooking spray.
Whisk egg, flour, scallions, horseradish, salt and pepper in a large bowl. Stir in vegetables, onions and bacon.
Shape into pancakes.
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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RECIPE SUBMITTED BY

CJAY8248

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