|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|
|Poultry seasoning||1⁄2 Teaspoon|
|Ground red pepper||1 Dash|
|Worcestershire sauce||4 Drop|
|Applesauce topping/Sour cream topping||1 Cup (16 tbs)|
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.
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 250Â° 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.
Serving size: Complete recipe
Calories 759 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2201.3 mg91.7%
Total Carbohydrates 144 g47.9%
Dietary Fiber 16.2 g64.9%
Sugars 49.2 g
Protein 28 g55.7%
Vitamin A 350.9% Vitamin C 191%
Calcium 22.3% Iron 47.2%
*Based on a 2000 Calorie diet