Vegetable Pancakes with Dill Sour Cream
| Yield: | 4 Servings |
| Categories: |
| DILL SOUR CREAM | ||
| 1 | c | Sour cream or plain yogurt |
| 1 | tb | Fresh dill weed, snipped |
| Salt & pepper | ||
| VEGETABLE PANCAKES | ||
| 1/4 | lb | Small mushrooms |
| 1/2 | c | Oil |
| 1 | Onion, medium, finely chopped | |
| 1/4 | c | Celery, chopped |
| 1 | c | Carrots, coarsely grated (1 lg carrot) |
| 1/2 | c | Frozen peas |
| 2 | Eggs, large, lightly beaten | |
| Salt & pepper | ||
| 1 | tb | Fresh dill weed, snipped |
| 2 | tb | Matzoh meal (up to 3) |
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