A delicious savory pancake that can be served any time of the day!
|1⁄4 t||hot sauce|
|1⁄4 t||baking soda|
|1⁄4 t||black pepper|
|1⁄4 t||ground nutmeg|
|1⁄2 c||green onions (chopped)|
|1 c||zucchini (grated)|
|1 t||baking powder|
|1⁄2 c||fat free milk|
|2 T||chives (chopped)|
|1||russet potato (small)|
|1 c||all-purpose flour|
|1 t||corn oil (or vegetable oil)|
|1 t||thyme (fresh)|
|1⁄4 c||low-fat sour cream|
|3||eggs (large, beaten)|
Cook the potato until it is easily pierced with a fork, then cool completely before continuing on.
When the potato has cooled, thoroughly shred it.
Meanwhile, take the grated zucchini and press it on several layers of paper towel, covering with additional layers of paper towels.
Place a heavy plate on top to help squeeze out excess liquid- let stand about 5 minutes. In a bowl, combine the flour, baking powder, salt, thyme, baking soda, ground nutmeg and pepper.
In a separate bowl, combine the milk, sour cream, oil, hot sauce and beaten eggs.
Add the wet milk mixture to the dry ingredients, and stir until smooth. Fold in the potato, zucchini, and onions.
Get a skillet nice and hot. Spoon about ¼ c. of the batter onto the sizzling surface.
Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Top with sour cream and chives, and enjoy!