Vegetable Pancakes (4 servings) 1 cup and 2 Tablespoons all-purpose flour 1 teaspoon double-acting baking powder 1/2 teaspoon salt 2 large eggs 1 large baking potato - scrubbed and grated 2 carrots - grated 1 onion - grated In a large mixing bowl, sift together the flour, baking powder and salt. Add the eggs and 1 cup water; stir until just blended (not overmixing). Stir in the potato, carrots and onion. Spray a large nonstick skillet or griddle with nonstick cooking spray. Set heat to a medium setting. Pour the batter by 1/4 cup measures onto the skillet. Cook just until bubbles begin to appear at the edges of the pancakes. Flip over and cook 2 to 3 minutes longer. Repeat with the remaining batter. Should make about 12 pancakes. A heartier kind of pancake with grated potato, carrots and onion. Mr Breakfast would like to thank susan for this recipe. Recipe number 1019. Submitted 7/2/2003.