Recipes

[LuvAutumn]

These pancakes make great appetizers.

Vegetable Pancakes with Pesto Cream

2 large potatoes, shredded

3 medium carrots, shredded

2 medium zucchini, shredded

3/4 cup chopped green onions

1 tsp salt

3/4 cup flour

3 eggs, beaten

1/4 tsp pepper

1 T vegetable oil

Rinse and drain shredded potatoes; squeeze out excess moisture with paper towels and place in a large bowl. Add carrots, zucchini, onions and salt. Let stand for 10-15 minutes or until vegetables release some liquid. Stir in flour, eggs and pepper.

In a large skillet, heat oil. Pour 1/4 cup of batter for each pancake into skillet and flatten slightly with a spatula. Cook pancakes until golden brown and crispy on both sides.

Serve with Pesto Cream.

Pesto Cream

1 cup sour cream

2 T Basil Pesto

In a small bowl, combine sour cream and pesto together and stir until smooth.