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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 1 1/2 c. finely shredded potatoes
- 2 c. finely shredded carrots
- 2 c. finely shredded zucchini
- 1 1/4 c. finely shredded parsnip
- 3/4 c. minced scallions
- 1/2 tsp. salt
- 3/4 c. flour
- 3 large eggs, separated
- 1/4 tsp. pepper
- 1 Tbsp. vegetable oil
Method
- Rinse and drain shredded potatoes twice with cold water. Squeeze dry and put in a large bowl.
- Add shredded carrots, zucchini, parsnip, scallions and salt.
- Let stand 10 to 15 minutes.
- Stir flour, egg yolks and pepper into vegetable mixture.
- Beat egg whites until stiff peaks form.
- Gently fold into batter.
- Heat nonstick griddle over medium heat until hot. Lightly grease griddle with 1 teaspoon oil per batch of pancakes.
