VEGETABLE PANCAKES
These make a special side dish with plain roasted meat, chicken or broiled fish. Add a dollop of sour cream and you can also serve them as a first course or a light lunch.
1/2 cup flour
1/2 tsp. baking powder
Salt and pepper
1 egg
1/4 cup milk
2 carrots, grated (about 1 cup)
1/2 zucchini, grated (about 1/2 cup)
2 scallions, sliced
2 tbsp. oil, divided use
Sour cream (optional, for serving)
Combine flour, baking powder, 1/2 tsp. salt and 1/4 tsp. pepper; set aside.
Beat together egg. milk, carrot, zucchini and scallion. Stir wet ingredients into dry until just combined.
Heat 1 tbsp. oil in a frying pan over medium heat. Pour batter by tablespoonfuls into pan, making a few pancakes at a time. Cook until golden, about 2 minutes on each side. Add remaining oil to pan as needed.
Serve at once, with a dollop of sour cream on each, if desired.
Makes 18
From: Recipelink.com
Source: Magazine recipe clipping, First for Women Magazine, not dated |