Got a lot of leftover vegetables? Want to make something scrumptious with them? Try pancakes! This recipe sounds positively amazing – give it a go! This will make a big batch to save for later as well.
- 4 cups of whatever flour you have – one cup of this, one cup of that…
- A mountain of grated vegetables – say about 3 cups worth
- Make sure that at least half onion and some garlic is grated in – this will take these pancakes to the dizzying levels of amaze
- Add a finely chopped chilli if your family will allow
- 3 eggs
- 1/4 litre of milk – but play this by ear – use what you need to get it to a batter-like consistency
- Stir the flour and the vegetables together and make a well in the middle.
- Break in the egg and some of the milk.
- Whisk the dry ingredients into the well slowly.
- Pour in more milk as you go until you have a nice thick batter.
- Heat up a heavy bottomed frying pan with a little oil.
- When it starts to shimmer, drop a spoonful of batter and cook until holes show through.
- Flip and cook until golden brown.
- Sit on a paper towel to blot off any extra oil.
- Serve with an egg and chutney on top for breakfast, spread on some avocado as a healthy toasty type thing or cook up a batch and send them off to school with the kids.
Note: Once cooked, freeze for another day. To reheat, bake in the oven on 180 degrees for 20 minutes.This recipe and image are courtesy of www.mamabake.com.