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“Not the usual pancake but one that my husband and I thought was interesting and delicious. Adapted from Southern Living”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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