Carrot Pancakes (savory)

2.5 baked, peeled potato, medium
Onions, raw, 1 large
Carrots, raw, 1 cup, grated
Egg, fresh, 2 large
*Flour, white, .5 cup
Milk, nonfat, .75 cup
Pepper, black, 3 dash
Salt, 2 dash

First bake the potatoes until they can be mashed with a fork, leave as lumpy as you like. Sautee the onions until just soft but not brown. Put onions, potato mash and grated carrots in large bowl and mix, let sit until onions and potatoes cool enough to be handled.

Add the eggs, flour, salt & pepper and then mix. Begin to add milk until batter reaches a lumpy but liquid consistency like that of pancake batter (you want the batter to spread on the pan, not sit like a lump, however it must be firm enough to hold the potato and onion together). Beat thoroughly and then add, one large spoonful at a time, to a hot and well-greased griddle.

I like to cover my pan to ensure thorough cooking, but make sure to flip the pancake when the edges begin to stiffen and brown. The bottom should perfectly resemble a breakfast pancake. They are delicious alone or served with goat cheese!

Number of Servings: 4

Recipe submitted by SparkPeople user AUBRAZILLA.