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Pancakes, Anyone?

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Savory Pancakes with Vegetables
Ingredients:
1/4 cup self-rising flour
1 egg
4 tablespoons milk
Pinch of salt
1 onion
Vegetables of your choice such as spinach, chopped asparagus, etc.
Sour cream or plain yogurt, optional

Directions:
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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3 comments

1 Pete Geiger { 09.26.13 at 11:54 am }

A pancake is only a pancake if you use real maple syrup. I am fortunate to live in Maine with my very own maple trees that I can tap. When I worked at a children’s camp a staple was chocolate powder for the pancake mix. I had kids from all the other camp sites come over for breakfast.

2 Peter Harmen Burke { 08.22.13 at 12:39 pm }

My mother and aunts and grandma’s all used a yellow bowl to make pancakes they kept on a top shelf as is mention in the article ,. is this why ours don’t taste as theirs did is there something about the bowl and where it was kept that made them taste so yummirific ,.,.

3 snowlover { 08.21.13 at 10:01 am }

I too have happy memories of my Grandpa’s pancakes. It’s hard to get a pancake to taste like his. Thanks for bringing back some wonderful memories.

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