Vegetable Pancakes

Directions

1. 1
   In a small bowl, mix together the first 3 ingredients; chill for 2-4 hours.
2. 2
   Peel the potato; grate the potato, zucchini, and carrots (my food processor works well for this step).
3. 3
   Press grated vegetables between paper towels to drain as much moisture as possible.
4. 4
   In a mixing bowl, stir together the grated vegetables, onion, eggs, flour, salt, and pepper.
5. 5
   In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.
6. 6
   Spoon 1/4 cup batter per pancake into skillet.
7. 7
   Cook each pancake approximately 4 minutes on each side; add more oil to skillet as needed.
8. 8
   Drain pancakes on paper towels.
9. 9
   Serve with sour cream mixture.