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Recipe
Sour Cream Vegetable Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 459g | |
| Calories 923 | |
| Calories from Fat 690 | 75% |
| Total Fat 78.32g | 98% |
| Saturated Fat 45.74g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 601mg | 200% |
| Sodium 1176mg | 49% |
| Potassium 949mg | 27% |
| Total Carbs 48.64g | 13% |
| Dietary Fiber 6.7g | 22% |
| Sugars 15.05g | 10% |
| Protein 10.49g | 17% |
Ingredients Convert Measures
- 1/4 c. butter
- 2 c. shredded carrots, zucchini, yellow crookneck squash or possibly mushrooms
- 2 egg yolks
- 1/2 c. dairy lowfat sour cream
- 3 tbsp. cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grnd pepper
Directions
- Heat 2 Tbsp. butter in large skillet over medium heat. Add in carrots, zucchini, yellow squash or possibly mushrooms. Saute/fry 1-2 min, stirring constantly. Cold slightly.
- Beat Large eggs in medium bowl. Add in lowfat sour cream, cornstarch, salt and pepper. Mix well. Stir in sauteed vegetables. Heat 1 Tbsp. butter in a large pan over medium-high heat. Spoon pancake batter into 1 3/4 inch rounds in pan. Brown both sides. Serve with fresh fruit. Makes about 10.
