I’m just going to confess right off the top that Esme did not like this dinner. In fact, I had to coerce her to even put a speck of pancake in her mouth. She announced it was “too spicy” and would not eat another bite. And I really thought I had a winner here. Vegetable pancakes – if a craftier way of getting kids to eat veggies has been invented, I’ve never heard of it. And they were, despite my daughter’s protests, not spicy and very tasty. Ben thought they were great and I’m sure he wasn’t just saying it to save my feelings. Again, it’s one of those recipes that can be tweaked to suit what you’ve got handy, doctored up with different spices and served with sour cream or yogurt based dips.
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup frozen or fresh corn
- 1/2 onion grated
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- pinch of pepper
- 1 egg
- 1/4 cup milk
- 1/2 cup grated parmesan
Grate the zucchini first and let it drain for at least 15 minutes. Place it in a sieve over a bowl and press down on it several times to help the liquid drain.
While you're waiting, grate the carrots and onion.
Mix the dry ingredients, including the cheese, together in a bowl.
To your vegetables add the milk and a whisked egg.
Combine the two bowls
Heat a lightly oiled pan to medium.
Spoon the batter onto the pan with a dessert spoon, tapping down the surface to flatten them.
Cook for about 4 minutes a side until they are quite brown.
They're quite soft, don't flip too many times or they will fall apart.
Serve with a little dollop of whatever you like, yogurt, sour cream or a dip.
If I’d had chives I would have garnished with them! We had these as a side to grilled sausages but would also be good with a crisp salad for lunch. While Esme was not won over by these little babies, Julian loved them. I put a few pieces on his high chair try and he was in heaven mashing them in his fists and gumming them down with gusto.
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