Shred the cooked potato after it has cooled; a warm potato will crumble if you try to shred it.

Recipe by Cooking Light March 2000


Recipe Summary test

4 servings (serving size: 3 pancakes, 1 tablespoon sour cream, and 1/2 teaspoon chives)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Press zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.

  • 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.

  • 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.

Nutrition Facts

292 calories; calories from fat 29%; fat 9.4g; saturated fat 3g; mono fat 2.6g; poly fat 2.4g; protein 11.5g; carbohydrates 40g; fiber 2g; cholesterol 171mg; iron 2.7mg; sodium 733mg; calcium 208mg.