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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe is from the WSU Extension Office. Any root veggies can be used. Red beets and golden carrots look especially festive in these zesty pancakes. Ingredients:
1 large egg, lightly beaten |
1/4 cup flour |
3 tablespoons chopped scallions |
2 teaspoons chili powder or 1 dash cayenne pepper |
1 tablespoon prepared horseradish (optional) |
1/8 teaspoon salt |
1/4 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) |
Directions:
1. Preheat oven to 400*. Coat a baking sheet with cooking spray.
2. Whisk egg, flour, scallions, horseradish, salt and pepper in a large bowl. Stir in vegetables, onions and bacon.
3. Shape into pancakes.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch. Transfer to baking sheet. Repeat until all batter is used, adding 2 teaspoons oil to each additional batch. Place baking sheet in oven and bake for 15 minutes. Serve garnished with sour cream.
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