Root Vegetable Pancakes

• 1 large egg, lightly beaten
• 14 cup flour
• 3 tablespoons chopped scallions
• 2 teaspoons chili powder or 1 dash cayenne pepper
• 1 tablespoon prepared horseradish (optional)
• 18 teaspoon salt
• 14 teaspoon pepper
• 4 cups assorted root vegetables, peeled and shredded
• 1 onion, shredded
• 2 slices bacon, cooked and crumbled
• 6 teaspoons canola oil
• sour cream (for garnish)

1. Preheat oven to 400*.
2. Coat a baking sheet with cooking spray.
3. Whisk egg, flour, scallions, horseradish, salt and pepper in a large bowl.
4. Stir in vegetables, onions and bacon.
5. Shape into pancakes.
6. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
7. Cook 4 pancakes per batch.
8. Transfer to baking sheet.
9. Repeat until all batter is used, adding 2 teaspoons oil to each additional batch.
10. Place baking sheet in oven and bake for 15 minutes.
11. Serve garnished with sour cream.

egg, flour, scallions, chili powder, horseradish, salt, pepper, assorted root vegetables, onion, bacon, canola oil, sour cream

Taken from www.food.com/recipe/root-vegetable-pancakes-358613 (may not work)