Vegetable pancakes seem to be a thing these days, and I love this recipe from Mark Bittman that will use up any vegetable you have on hand. You can use some of that lettuce if you chop it and maybe saute a little before mixing into the batter. Spinach? Sure. Grated kohlrabi. Absolutely. Chopped cabbage, probably anything from this week’s box except maybe the tomatoes which might turn watery.We eat these either with a little soy sauce or a little hot honey. That’s my new addiction and I’m not even a fan of hot sauces. But hot and sweet like the hot honeys people are producing these days? Love it.
Ingredients:
About 1 1/2 pounds grated or finely chopped vegetables, peeled first if necessary (3 cups packed), and squeezed dry 1/2 small onion, grated; or 4 green onions, sliced 1 egg or 2 egg whites, lightly beaten 1/4 cup white or whole wheat flour, more or less Salt and freshly ground black pepper Olive or vegetable oil or butter for greasing the pan
Preparation:
Heat the oven to 275 degrees. Grate the vegetables by hand or with the grating disk of a food processor. Mix together the vegetables, onion, egg, and 1/4 cup flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.