Zucchini Carrot Pancakes - cooking recipe

Ingredients

4 large eggs
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups grated zucchini (packed)
2 cups grated carrots (packed)
1/2 cup scallion, finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1/3 cup all-purpose flour
cooking spray
butter (optional)
fresh mint leaves
Optional toppings
sour cream
yogurt
tomato jam
ketchup
mango ketchup

Preparation

Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!