Great for leftover vegetables... so good and plentiful now, around here.
1 onion, chopped and sauteed
1 pepper, green or red, chopped and sauteed
Kernels from 2 ears of cooked corn*
1/2 zucchini, grated
1/2 cup grated cheddar cheese
1/4 cup flour, mixed with 1/2 cup milk
2 medium eggs
1 tsp baking powder
pinch black pepper
salt to taste
*The easiest way I know of to do this is to slice down the outside of a cooked ear of corn several times, cutting the kernels - then just tkae the back of the knife and scrape. It makes them like creamed corn, rather than just whole kernels.
Combine all ingredients and panfry in a little butter or oil until bubbly on top (as with regular pancakes); flip and cook until done, about another minute or two.
Serve with sour cream and fresh-snipped chives. Then go to the gym because none of this was made with lowfat ingredients, but the vegetables counteract that, don't they?!
1 onion, chopped and sauteed
1 pepper, green or red, chopped and sauteed
Kernels from 2 ears of cooked corn*
1/2 zucchini, grated
1/2 cup grated cheddar cheese
1/4 cup flour, mixed with 1/2 cup milk
2 medium eggs
1 tsp baking powder
pinch black pepper
salt to taste
*The easiest way I know of to do this is to slice down the outside of a cooked ear of corn several times, cutting the kernels - then just tkae the back of the knife and scrape. It makes them like creamed corn, rather than just whole kernels.
Combine all ingredients and panfry in a little butter or oil until bubbly on top (as with regular pancakes); flip and cook until done, about another minute or two.
Serve with sour cream and fresh-snipped chives. Then go to the gym because none of this was made with lowfat ingredients, but the vegetables counteract that, don't they?!
