Whisk flour, eggs, milk and pepper in large bowl until blended. Add all remaining ingredients except sour cream; mix well.
Heat skillet sprayed with cooking spray on medium heat. Add vegetable mixture in batches, using about 1/4 cup vegetable mixture for each patty and flattening if necessary to make 16 (3-inch) patties. Cook until crisp and golden brown on both sides, turning once. Drain patties on paper towels before serving.
Place on serving plate; sprinkle with parsley. Top with sour cream.
Vegetable mixture might separate as it sits. For best results, stir just before using to cook each batch of pancakes.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.