Savory Pancakes with Vegetables
1/4 cup self-rising flour
4 tablespoons milk
Pinch of salt
Vegetables of your choice such as spinach, chopped asparagus, etc.
Sour cream or plain yogurt, optional
Chop onion and toss into a sauté pan until pieces brown and become translucent. Add vegetable(s) until cooked and soft.
In a bowl, combine self-rising flour, egg, and milk. Keep mixing until the flour dissolves and the batter becomes a thick yet a bit runny. Add salt to season.
Pour pancake batter directly over vegetables. You may want to swirl the pan so that the batter coats all the sides. Wait until you see tiny bubbles in the middle of the pancake. Then flip with either a spatula or if you’re really dandy, with your skillet flipping skills.
The second side will take less time cook. After you press down on the pancake and none of the batter runs out, remove immediately and serve as is or with sour cream, plain yogurt, etc.
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