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Chowchow Pancakes

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Ingredients
  Beaten eggs 2
  Finely shredded potatoes 1 Cup (16 tbs)
  Finely shredded zucchini/Crockneck squash 1 Cup (16 tbs)
  Finely shredded carrots 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped red sweet pepper/Finely chopped sweet green pepper 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Ground red pepper 1 Dash
  Worcestershire sauce 4 Drop
  Applesauce topping/Sour cream topping 1 Cup (16 tbs)
  Lettuce leaves 5
Directions

In a large mixing bowl combine eggs, potatoes, zucchini or squash, carrots, onion, red or green pepper, flour, salt, poultry seasoning, ground red pepper, and Worcestershire sauce.
Mix well.
For each pancake, spoon a scant 1/4 cup of the mixture onto a hot, oiled griddle; flatten with spatula or back of spoon to 1/4 inch thickness.
Cook over medium heat for 3 minutes on each side or till golden.
Remove pancakes and arrange in a single layer on a baking sheet.
Keep warm in a 250° oven.
Repeat with remaining batter, cooking a few pancakes at a time.
Meanwhile, prepare Applesauce or Sour Cream Topping.
Arrange the pancakes on a platter.
If desired, garnish with lettuce.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake

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