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.