1/4 c. butter
2 c. shredded carrots, zucchini, yellow crookneck squash or mushrooms
2 egg yolks
1/2 c. dairy sour cream
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Melt 2 tablespoons butter in large skillet over medium heat. Add carrots, zucchini, yellow squash or mushrooms. Saute 1-2 minutes, stirring constantly. Cool slightly.

Beat eggs in medium bowl. Add sour cream, cornstarch, salt and pepper. Mix well. Stir in sauteed vegetables. Melt 1 tablespoon butter in a large pan over medium-high heat. Spoon pancake batter into 1 3/4 inch rounds in pan. Brown both sides. Serve with fresh fruit. Makes about 10.