Delicate Potato Pancake
This pancake treat is perfect anytime, including breakfast. Chock-full of veggies, this dish is always a savory treat.
3 medium russet potatoes, peeled and grated
Preheat oven to 425 degrees. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm pancakes.