Sour Cream Vegetable Pancakes Recipe

• 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

1. Heat 2 Tbsp.
2. butter in large skillet over medium heat.
3. Add in carrots, zucchini, yellow squash or possibly mushrooms.
4. Saute/fry 1-2 min, stirring constantly.
5. Cold slightly.
6. Beat Large eggs in medium bowl.
7. Add in lowfat sour cream, cornstarch, salt and pepper.
8. Mix well.
9. Stir in sauteed vegetables.
10. Heat 1 Tbsp.
11. butter in a large pan over medium-high heat.
12. Spoon pancake batter into 1 3/4 inch rounds in pan.
13. Brown both sides.
14. Serve with fresh fruit.
15. Makes about 10.

butter, carrots, egg yolks, dairy lowfat sour cream, cornstarch, salt, freshly grnd pepper

Taken from cookeatshare.com/recipes/sour-cream-vegetable-pancakes-28730 (may not work)