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Vegetable pancakes

Vegetable pancakes
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1/2 tsp
  • all-purpose flour - 3 Tbsp
  • Worcestershire sauce - 1/8 tsp
  • diced onion - 1/4 c
  • Dijon mustard - 1 Tbsp
  • shredded carrot - 1/2 c
  • eggs, slightly beaten - 2 item
  • poultry seasoning - 1/2 tsp
  • dash of red pepper - 1 item
  • shredded yellow squash - 1 c
  • commercial sour cream - 1/2 c
  • diced sweet red pepper - 1/4 c
  • shredded potato - 1 c

How to make vegetable pancakes:

Combine flour, salt, poultry seasoning, red pepper, eggs and Worcestershire sauce. Stir in onion, diced red pepper, carrot, squash and potato.

For each pancake, spoon about 1/4 cup vegetable mixture onto a hot, lightly greased griddle or skillet; turn when edges are browned.

Combine sour cream and mustard in a small bowl; stir well. Serve pancakes immediately with sour cream sauce. Yields 10 (4-inch) pancakes.

Recipe categories: Egg, Lunch/snacks, Main dish.

Rating:
Vegetable pancakes
3.3
Average rating: 3.3 of 5, total votes: 7
Cook. Time: PT1H30M
Total Time: PT1H30M


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Related ingredients:
sugar, eggs, flour, unbaked pie shell, cooked rice, box butter recipe cake mix, granular yeast, egg white, beaten well to a peak
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