If we lived in an area with more than one decent restaurant, it would have been a take out night, we were tired and hungry after a long day and no one had a plan for dinner. All that was in the vegetable drawer was a few limp odds and ends of root veggies, not very appealing! My son, Theo, suggested making my vegetable pancake recipe and in twenty minutes we were eating a delicious and satisfying meal. This recipe is adapted from the Tassajara Bread Book. I remember my mom making them in the 70’s.
Vegetable Pancakes:
Ingredients:
• 1/2 cabbage: nappa or regular cabbage- I prefer plain, old green cabbage - grated
• 1 large carrot - grated
• 1 small-medium onion – finely chopped
• 1-2 celery stalks - finely chopped
• Optional veggies: grated zucchini, winter squash, sweet potato or fresh corn
• 3 cups whole wheat flour
• 2 eggs, beaten
• 1 tsp salt
• 3 TBSP brown sugar
• 1 tsp baking powder
• 1 ½ cups milk
• enough water to make a batter
• optional--1/2 cup leftover meat or fish can be added
Directions
1. Chop, shred, dice, or thinly slice vegetables and meat. I prefer to grate almost everything.
2. Mix together remaining ingredients to form a batter.
3. Fold vegetables into the batter and cook in a lightly oiled skillet or griddle.
4. Serve with butter and/or soy sauce. We use tamari or ponzu sauce.
