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Delicate Potato Pancake
A pancake treat is necessary especially when, as busy as we are, we have no time to enjoy it for a breakfast.
Everyone responds enthusiastically to this recipe and it always turns out delicious.
Ingredients
3 medium Colorado russet potatoes, peeled and grated
1 egg
2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 cup grated carrot (1 large)
1-1/2 cups grated zucchini (2 small)
1/2 cup low-fat sour cream or plain yogurt
2 tbsp. finely chopped fresh basil
1 tbsp. chopped chives or 1-1/2 tsp. chili powder
1 egg
2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 cup grated carrot (1 large)
1-1/2 cups grated zucchini (2 small)
1/2 cup low-fat sour cream or plain yogurt
2 tbsp. finely chopped fresh basil
1 tbsp. chopped chives or 1-1/2 tsp. chili powder
Methods/steps
Preheat oven to 425 degrees. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm pancakes.
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