Zucchini Carrot Pancakes

• 4 large eggs
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups grated zucchini (packed)
• 2 cups grated carrots (packed)
• 1/2 cup scallion, finely minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 teaspoon dried basil
• 1/3 cup all-purpose flour
• cooking spray
• butter (optional)
• fresh mint leaves
• Optional toppings
• sour cream
• yogurt
• tomato jam
• ketchup
• mango ketchup

1. Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
2. Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
3. Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
4. When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
5. Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
6. For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

eggs, salt, black pepper, zucchini, carrots, scallion, thyme, sage, basil, flour, cooking spray, butter, mint leaves, toppings, sour cream, yogurt, tomato, ketchup, mango ketchup

Taken from www.food.com/recipe/zucchini-carrot-pancakes-404938 (may not work)