Guest guest Report post Posted September 4, 1999 Zucchini Pancakes w/mustard sauce 2 medium green or yellow zucchini (about 2 cups grated) 1/3 cup finely chopped onion or scallions 1/2 teaspoon garlic-pepper seasoning 1/2 teaspoon salt 1 cup whole-wheat flour EnerG Egg Replacer to equal 2 eggs small amount vegetable oil Grate the squash, stir in flour, toss, add mixed EnerG Egg Replacer, onions and seasonings. Mix well. Preheat a nonstick frying pan to about medium heat, lightly coat with vegetable oil or cooking spray. Use about 1/4 cup batter for each pancake, spread them a bit so they are not too thick. Cover pan and cook for 3 - 4 minutes. Uncover pan, turn the pancakes and brown, uncovered on the other side. Remove to a heated plate and serve immediately with mustard sauce. Sauce 1/2 cup soy yogurt 2 tablespoons spicy brown or Dijon style mustard 1 teaspoon fresh dillweed or minced chives, Mix together and place a small dollop on each pancake, garnish with a sprig of dill. Jan G. Quote Share this post Link to post Share on other sites
