Zucchini Pancakes w/ sour cream sauce (iron skillet)

Sour Cream Sauce:

• 3/4 c sour cream
• 2 T finely chopped green onions, both green & white parts
• 1/4 c dry white wine
• 1 T fresh lemon juice

zucchinin pancakes:

• 3 c grated zucchinin (about 4 medium sized zucchinis)
• 2 T all purpose flour
• 2 T freshly grated parmesan cheese
• 1/4 c finely chopped green onion, white & green parts (about 3 onions)
• 3 larg eeggs, beaten
• 1 T fresh lemon juice
• 1 T canola oil (appx)
• Finely chopped chives fro garnish

Sour cream sauce.  Mix together all ingredients in small saucepan and cook over medium heat just until warm.  Reduce heat to low while preparing pancakes

Preheat oven to 250F.  Place platter in oven to warm.

Prepare pancakes – place grated zucchinin between 2 layers of paper towels and lightly press to remove moisture.  Transfer to large bowl.  Add flour, mix to coat.  Add parmesan cheese, green onions, eggs, lemon juice & mix well.

Heat 1T canola oil in a  10 or 12 inch cast iron skillet over medium heat.  Drop 1/3 c pancake batter into the skillet for each ancake, and cook, turning once, until golden brown on both sides (2-3 minutes).  Transfer to warm platter in oven & repeat until have used up all the badder. 

To serve, pour a little of the warm sour cream suce over the pancakes & garnish with chopped chives.