Preheat oven to 425. Wrap grated potatoes in several thicknesses of paper
towels; squeeze to wring out liquid. In a bowl, beat eggs, flour, salt and
pepper. Add grated potato, carrot and zucchini; mix together. Oil 2
non-stick baking sheets. Portion a heaping measuring tablespoon of vegetable
mixture onto baking sheets; flatten to make a pancake. Bake 8-15 minutes,
until bottoms are browned. Turn and bake 5 to 10 minutes more. Stir
together sour cream and desired herbs or seasonings. Serve pancakes warm
with a dollop of herb cream.