Instructions: MAKES 4 SERVINGS VEGAN

These entree pancakes are delicious on their own, but with the addition of fresh plum sauce, they are unforgettable. The pancakes can be made up ahead of time and rewarmed.

SAUCE: Preheat oven to 400 degrees. Combine all ingredients in mixing bowl; toss to mix. Let sit for 15 minutes to extract fruit juices. Transfer fruit to baking sheet; bake until fruit is dark and juices are thick, about 1 5 minutes. Remove from oven; cool. When cool, puree in blender until smooth; refrigerate until needed.

PANCAKES: Grate potato into mixing bowl. Grate zucchini, squash and onion into same bowl. Add salt, pepper, garlic and chives and toss to combine. Let stand for 20 minutes.

Heat 1 tablespoon oil in large non-stick saute pan over medium heat. Squeeze potato mixture in clean, dry tea towel to extract moisture. Divide mixture into 4 portions; sprinkle 2 portions evenly over bottom of pan, spreading with 2 forks to form 2 thin pancakes. Cook until golden, about 5 minutes. Flip over and cook other side until golden brown, about 3 minutes. Repeat with remaining mixture, adding more oil if necessary. Drain pancakes well on paper towels after cooking.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.