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Savory and delicious veggie pancakes for breakfast, or anytime! This is my much adapted version of Paula Deen's recipe for Vegetable Pancakes. Here, I've lightly sauteed the veggies in a little butter and oil before adding them to the batter. This results in a very tender pancake, with no raw bits in it. If desired, you can skip this step. Cheese (ricotta or mozzarella) is optional. Recipe makes a lot of pancakes, but no problem as they freeze beautifully--just pop them into the microwave for a minute or two to warm them, and spread with your favorite topping--yum! Great served warm or at room temperature, with a dollop of sour cream. I hope you enjoy these as much as we do!
Units: US | Metric
Serving Size: 1 (92 g)
Servings Per Recipe: 16