These are a lot of fun, and quite adaptable. They are substantial enough to be a significant part of a main course. The kinds and amounts of spices and vegetables suggested are totally flexible. Try making a big batch in advance. There is no problem by freezing them and reheating them. They are even good cold. Occasionally I serve them with a dollop of Greek yogurt, sour cream or ranch dressing on the side. An added drizzle of Hoisin sauce brings out an added level of interest as well.
- 1 1/2 cups flour, any flour. I use Spelt Flour
- 1 cup milk or dairy-free, low-fat such as Rice Milk
- 1 egg
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon baking powder
- 1 tablespoon curry (optional)
- 1 tablespoon cumin (optional)
- 4 scallions, or green onion sliced very thin (optional)
- 1 medium carrot, grated fine
- 1/4 cup veggie you have on hand, such as fine chopped spinach, broccoli etc.
- 1/4 cup what ever veggie you want, like sweet peppers or zucchini or corn kernels
- Olive oil or ghee
Mix all pancake ingredients in a blender or food processor. Fold in the vegetables by hand. In a large non-stick skillet, heat just a few drops of olive oil or ghee. When the skillet is really hot, add the batter in small mounds, trying to fit 2 to 3 pancakes in the skillet. Cook about 1 minute on each side. Serve hot. To reheat, warm covered in one layer in a 300 degree f oven for about 10 minutes or pop in the toaster oven and toast on dark setting. (longer if they are frozen)