Recipe

Savory Summer Pancakes Recipe

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Ingredients

Directions

Step #1 In a large bowl, salt, beat egg, & pepper to mix.
Step #2 Using a food processor/blender or the large holes on a hand grater, carrot, coarsely shred zucchini, & potato.
Step #3 Add shredded vegetables, 1/2 c basil, & flour to egg mixture; stir just to mix.
Step #4 Pour 1 tbsp oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, three or four at a time, drop batter in 1/4-c portions into pan, & flatten with bottom of measuring c or the back of a spoon into about 3 1/2-inch rounds.
Step #5 Cook, turning as needed, until browned & crisp on both sides, 6 to 8 mins total.
Step #6 Transfer pancakes as cooked to an ovenproof platter & keep warm in a 200° oven.
Step #7 Repeat to cook remaining pancakes, adding more oil to pan as necessary.
Step #8 In a small bowl, mix sour cream with remaining 2 tbsps basil.
Step #9 Serve pancakes warm, topped with sour cream mixture (see notes).
Enjoy the Savory Summer Pancakes recipe