1.Wash hands with soap and warm water. Wash produce well and grate as directed.
2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.
3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.
4.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of vegetable mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.
5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.
6.Transfer pancakes with spatula to paper towels to drain.
7.Repeat with remaining mixture. Serve warm and enjoy!
Ingredients
Directions
1.Wash hands with soap and warm water. Wash produce well and grate as directed.
2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.
3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.
4.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of vegetable mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.
5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.
6.Transfer pancakes with spatula to paper towels to drain.
7.Repeat with remaining mixture. Serve warm and enjoy!