Vegetable Pancakes

• These pancakes are the thick American style pancakes.
• You can use most cooked vegetables cut into small pieces.

Ingredients

• 250g plain flour
• Pinch salt
• 2 eggs
• 200ml yoghurt
• 150 – 200ml milk
• 200g of cooked chopped vegetables
• *
• Sunflower oil for frying.

Vegetables – used 

• Carrots
• Whole green beans
• Peas
• Sweetcorn

Other suggestions 

• Broccoli
• Cauliflower
• Chives (fresh)
• Onions (fried in butter)
• Peppers
• Potatoes (boiled)
  

  Method

• Beat the eggs, yoghurt and 150ml of milk together.
• Mix the salt into the flour.
• Add flour to the egg mix.
• You are aiming for a thick batter – add more milk as required.
• Chop all the vegetables into small pieces.
• Make sure all the vegetables are dry.
• Dry with a tea towel or kitchen roll as needed.
• Mix the vegetables together.
• Mix the vegetables into the batter.
• *
• Heat the oil in a frying pan.
• Fry tablespoonfuls of  the mixture on both sides.

Serve with chopped chives or the green parts of spring onion.

Served here with tomato sauce.

Vintage Pyrex plates