Savoury Vegetable Pancakes Recipe

Name: Savoury Vegetable Pancakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: serving size: 12 pancakes
Ingredients: 3 medium, shredded zucchinis; 2 tsp salt; 3 medium, peeled and shredded, carrots; 2 finely diced red peppers; 2 finely sliced green onions; 1 cup Robin Hood® Original All Purpose Flour; ¾ cup bread crumbs; 2 tsp baking powder; ½ tsp salt; ¼ tsp pepper; 3 tbsp Crisco® Vegetable or Canola Oil, divided; 1 ½ cups Carnation® Simple White Sauce; ¼ cup fresh dill, chopped; 4 eggs, well beaten

Ingredients

3 medium, shredded zucchinis
2 tsp salt
3 medium, peeled and shredded, carrots
2 finely diced red peppers
2 finely sliced green onions
1 cup Robin Hood® Original All Purpose Flour
¾ cup bread crumbs
2 tsp baking powder
½ tsp salt
¼ tsp pepper
3 tbsp Crisco® Vegetable or Canola Oil, divided
1 ½ cups Carnation® Simple White Sauce
¼ cup fresh dill, chopped
4 eggs, well beaten

PREP TIME 20m	COOK TIME 12m	TOTAL TIME 32m
YIELD serving size: 12 pancakes

Instructions

Combine zucchini with salt in a strainer. Place over a bowl to catch any liquid. Let stand 20 minutes. Squeeze liquid out and place in a large bowl. Stir in carrots, red pepper, green onions and well beaten eggs.
Mix in next 5 ingredients and stir until combined.
Heat 1 tbsp (15 mL) of oil over medium heat in a large non-stick skillet. Drop in 2 tbsp (30 mL) of batter for each pancake. Fry pancakes until golden brown, about 2 minutes per side.
Remove to a paper towel lined plate. Repeat with remaining batter.
Prepare Carnation Simple White Sauce. Stir in dill. Pour over pancakes and serve.

Side Dishes Snacks