These pancakes are delicious with a dollop of sour cream.
Recipe information
Yield
serves 8
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrots (about 2 carrots)
1 cup grated zucchini (1 medium zucchini)
2 green onions, sliced
2 tablespoons vegetable oil
Preparation
In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until just combined. Heat 1 tablespoon of the oil in a large skillet over medium heat. Pour the batter by tablespoonfuls into the pan, making a few pancakes at a time. Cook until golden, about 2 minutes on each side. Add the remaining oil to the pan as needed. Serve at once.
