Vegetable pancakes featuring pumpkin, fennel, and tarragon #PumpkinCan
cookistry
cookistry
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Ingredients

  • 1/4 of
  • 4 scallions, white and tender green, thinly sliced
  • 1 small zucchini, shredded*
  • 1 medium or 2 small Yukon Gold potatoes, peeled and shredded*
  • 1/4 cup thinly sliced fennel bulb**
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 teaspoon salt
  • Several generous grinds black pepper
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 cup Libby's Pumpkin Puree
  • 4 eggs Olive or vegetable oil, for cooking

Instructions

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