Instructions: Preheat oven to 425. Wrap grated potatoes in several thicknesses of paper towels; squeeze to wring out liquid. In a bowl, beat eggs, flour, salt and pepper. Add grated potato, carrot and zucchini; mix together. Oil 2 non-stick baking sheets. Portion a heaping measuring tablespoon of vegetable mixture onto baking sheets; flatten to make a pancake. Bake 8-15 minutes, until bottoms are browned. Turn and bake 5 to 10 minutes more.

Stir together sour cream and desired herbs or seasonings. Serve pancakes warm with a dollop of herb cream.

Makes about 24 appetizer pancakes.

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