Vegetable Pancakes w/ Pesto Cream

Ingredients:

4    Green Onions, thinly sliced
(greens only)

1 Cup    Grated carrots,
water squeezed out

1 Cup    Grated zucchini,
water squeezed out

1/4 Cup    Basil Pesto

1/2 Cup    King Arthur flour

1/2 Tsp.    Baking powder

1/4 Cup    Milk

2 Large    Eggs

1 TBS    Butter per batch

2TBS    Oil per batch

1 jar La Maison Signature Pesto Cream Sauce

How to Prepare:

For Pancakes

• In large bowl, combine zucchini, carrot, green onions, basil pesto, flour, baking powder, milk and eggs.
• In large sauté pan, melt butter and oil together.
• When pan is hot, drop batter into oil/butter mixture and cook for approx 2 min per side (until golden).
• Note:  For lite supper, drop batter into approx. 5-6 inch rounds.  For side, drop batter is silver-dollar-size rounds. The smaller rounds will take less time to cook on each side.
• Place pancakes on warm platter and keep warm in low oven or warming oven until ready to serve.
• Remove cap from Pesto Cream Sauce and warm in microwave for 30-40 seconds.  Place a TBL of sauce over each pancake.