Fresh Vegetable Pancakes

3 eggs

2 tablespoons milk (or more)

½ cup all-purpose flour

¾ teaspoon salt

½ teaspoon pepper

1 small onion

2 large white potatoes

2 small zucchini

1 carrot

Butter, oil or bacon fat

Beat together eggs, milk, flour, salt and pepper in a bowl.

Grate onion, potatoes, zucchini and carrot; add to egg mixture.

Heat a scant coating of oil or fat in a fry pan. Scoop batter into pan with large spoon, about 4 to 5 pancakes at a time. Cook until golden brown, about 2 to 3 minutes per side. Serve with applesauce if desired.

Serves three to four.

@Recipe nutrition:Nutrition values per serving: 220 calories, 7 g fat (2.5 g saturated), 30 g carbohydrates, 4 g fiber, 10 g protein, 160 mg cholesterol, 520 mg sodium.