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Sour Cream Vegetable Pancakes Recipe (by CookEatShare Cookbook)

Ingredients

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

1. 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.
2. 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.

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