Chowchow Pancakes Recipe
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Ingredients
2 beaten eggs
1 cup finely shredded potatoes
1 cup finely shredded zucchini or crookneck squash
1/2 cup finely shredded carrots
1/4 cup finely chopped onion
1/4 cup finely chopped red or green sweet pepper
3 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon poultry seasoning
Dash ground red pepper
Few drops Worcestershire sauce
1 recipe Applesauce Topping or Sour Cream Topping
Lettuce leaves (optional)
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.
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.
