Instructions: Green peas peek out of these golden brown eastern European-style pancakes, which also contain mushrooms, onion & carrot. The pancakes are delicious on their own, but the dill sour cream turns them into a special treat.

Mix sour cream & dill. Season to taste with salt & pepper. Set aside at room temperature.

Separate mushroom stems & caps. Halve both length-wise & cut into thin slices. Heat 1/4 cup oil in a large skillet over medium-low heat. Add onion & saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until vegetables are tender. Let cool, then transfer to a bowl. Stir in grated carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well.

If mixture appears watery, add additional matzoh meal.

Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1 heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry over medium heat for about 2 to 3 minutes on each side or until golden brown. Turn carefully using two spatulas. Drain on paper towels. Stir mixture before frying each batch. Add a little more oil if necessary. Serve hot, accompanied by dill sour cream.

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