This recipe makes a great side dish or a light meal. It goes well with any meat. Pancakes are delicious served plain. Or, top pancakes with fresh fruit or applesauce and a dollop of sour cream.
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1/4 cup butter
1 cup shredded carrots
1 cup shredded zucchini or yellow crookneck squash
1/2 cup dairy sour cream
3 Tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Melt 2 tablespoons butter in large skillet over medium heat. Add carrots, zucchini, or yellow squash. Saute 1-2 minutes, stirring constantly. Cool slightly. Beat eggs in medium bowl. Add sour cream, cornstarch, salt and pepper. Mix well. Stir in sauteed vegetables. Melt 1 tablespoon butter in a large pan over medium-high heat. Spoon pancake batter into 1 3/4 inch rounds in pan. Brown both sides. Makes about 10.
Try my other summer squash recipes