Sour Cream Vegetable Pancakes Recipe
Servings: 2
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
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 2 servings | |
| Calories 408 | |
| Calories from Fat 304 | 75% |
| Total Fat 34.65g | 43% |
| Saturated Fat 21.24g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 580mg | 24% |
| Potassium 456mg | 13% |
| Total Carbs 23.71g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.43g | 5% |
| Protein 2.55g | 4% |
