These pancakes make a good, simple meal, and kids love them! We like to serve them different ways: sprinkled with soy sauce and served with rice and a steamed vegetable or a salad, or served with applesauce and sour cream. Vegetable Pancakes are also great when served with Apple or Pear Sauce.
SERVES: 4 to 6
INGREDIENTS:
- 1 large potato, grated (approximately 1 1/2 cups)
- 3 medium carrots, grated
- 1 zucchini, grated
- 1 large parsnip, grated
- 1 bunch scallions, minced
- 1 teaspoon salt
- 3 eggs
- pepper to taste
- 3/4 cup unbleached flour
- vegetable oil for sauteing
INSTRUCTIONS:
- Grate potato, and rinse twice with cold water to remove starch. Squeeze out all excess juice.
- Mix all grated vegetables, scallions, and salt. Let sit 10 to 15 minutes to sweat the vegetables.
- Separate eggs. Add 3 egg yolks, pepper, and flour to vegetable mixture, and stir well. Beat egg whites until stiff and gently fold into the pancake batter.
- Pour the batter into 3- to 4-inch pancakes onto a heavy-bottomed skillet or a griddle, and fry them in very hot oil.
