Instructions
- Grate vegetables. Squeeze out excess moisture (especially from zucchini and potato) with a towel for extra crisp results.
- Combine vegetables with eggs, salt, and flour (if using). Stir until evenly coated; add a touch more flour if mixture is very wet.
- Heat a non-stick skillet over medium heat with a thin layer of olive oil.
- Spoon batter into the pan (about 2 Tbsp each) and flatten gently. Cook 3–4 minutes per side until golden and cooked through.
- Drain briefly on paper towels. Serve warm with yogurt, sour cream, or a simple salad.
Optional Enhancements
- Herbs & spice: Add chopped parsley, chives, dill, paprika, or garlic powder.
- Cheesy: Fold in 1/4 cup grated Parmesan.
- Bake instead: Scoop onto a parchment-lined sheet and bake at 425°F (220°C) for 14–16 minutes, flipping once.
- Make ahead: Keep cooked pancakes warm in a 250°F (120°C) oven for 30 minutes, or freeze up to 2 months; reheat in a skillet or air fryer.
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