Potato, Zucchini, and Green Onion Pancakes

Ingredients

• 1 small baking potato, peeled (about 5 ounces)
• 1 cup grated zucchini
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup fat-free milk
• 1/4 cup low-fat sour cream
• 1 tablespoon vegetable oil
• 1/4 teaspoon hot sauce
• 3 large eggs, lightly beaten
• 1/2 cup chopped green onions
• 1/4 cup low-fat sour cream
• 2 teaspoons chopped fresh chives

Preparation

1. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool. Shred potato.
2. Press zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 6 ingredients (flour through pepper) in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Fold in potato, zucchini, and onions.
4. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Top pancakes with sour cream and chives.