Savory Vegetable Pancakes
2 cups of the veggie of your choice, finely chopped or shredded. Carrots, onions, celery, corn and/or zucchini are among the good choices.
1 1/2 cups flour
1/2 cup cornmeal
4 eggs
2 tsp baking powder
1 cup milk
1 tsp salt
2 TBSP vegetable oil
2 tsp of ONE of the following dried herbs of your choice: basil, dill, or tarragon
OR use a SMALL amount of a savory mix like herbes de provence or catanzaro herbs.
1.Shred or chop the veggies.
2.Put flour, cornmeal, eggs, baking powder, milk, salt, vegetable oil and the dried herb of choice in a bowl and mix with a wooden spoon until blended.
3.Add the veggies, mix well.
4.Heat a small amount of oil in a skillet, then drop in the batter with a teaspoon or small ice cream scoop. Small spoons work best so the cakes aren’t too big. As they start to cook, flatten the cakes gently with the your spatula.
5.Cook over medium-high heat until the bottom browns, 3-5 minutes. Turn the cakes over and cook the other side till it browns, about 3-5 minutes. Use more oil for cooking subsequent batches if necessary.
Yummy served warm with a bit of butter on top.
These freeze well and can be microwaved later.
