Savory Summer Pancakes

Name: Savory Summer Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams carrot , peeled; 1 large egg; 1 Tbsp all-purpose flour; 118 milliliters chopped fresh basil leaves; 3 Tbsps About olive oil; 0 teaspoons pepper; 227 grams russet potato , peeled; 1 teaspoons salt; 118 milliliters About sour cream; 2 zucchini (about 6 oz. total), rinsed and ends trimmed

Savory Summer Pancakes requires roughly 45 minutes from start to finish. This recipe serves 6. This morn meal has 161 calories, 3g of protein, and 12g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up carrot, pepper, russet potato, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

In a large bowl, beat egg, salt, and pepper to blend. Using a food processor or the large holes on a hand grater, coarsely shred zucchini, carrot, and potato.

Ingredients you will need

Zucchini

Carrot

Pepper

Potato

Salt

Egg

Equipment you will use

Food Processor

Grater

Bowl

Add shredded vegetables, 1/2 cup basil, and flour to egg mixture; stir just to combine.

Ingredients you will need

Vegetable

Basil

All Purpose Flour

Egg

Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter in 1/4-cup portions into pan, three or four at a time, and flatten with bottom of measuring cup or the back of a spoon into about 3 1/2-inch rounds. Cook, turning as needed, until browned and crisp on both sides, 6 to 8 minutes total.

Ingredients you will need

Cooking Oil

Equipment you will use

Measuring Cup

Frying Pan

Transfer pancakes as cooked to an ovenproof platter and keep warm in a 200 oven. Repeat to cook remaining pancakes, adding more oil to pan as necessary.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven