Carrot-Potato Pancakes

If you have any of these delicious pancakes left over, put them in the refrigerator and reheat later.

Servings	4
Cost		$0.40 per serving

4		eggs
2 cups (500mL)	finely grated carrot 
2 cups (500mL)	finely grated potato
1 Tbsp (15mL)	finely grated onion
2 Tbsp (30mL)	flour
1 1/2 tsp (7mL)	salt 
1/2 tsp (2mL)	ground pepper
1/2 tsp (2mL)	baking powder 
		vegetable oil
		Homestyle Tomato Sauce With Herbs(optional)

1.  Beat eggs in a large bowl.  Stir in carrot, potato, onion, flour, salt, pepper and baking powder.  Mix well.

2.  Turn on stove to medium-high heat.  Heat a small amount of oil in a large frypan.

3.  Pour about 1/4 cup (50mL) carrot-potato mixture into frypan.  Spread out into a pancake.  Repeat until there are as many pancakes in the frypan as it will hold.