Ingredients
- 1/2 small onion, grated
- 1 egg or 2 whites, lightly beaten
- 1/4 cup white or whole wheat flour, more or less
Preparation
Baking Directions:
1.Heat the oven to 275 F.
Grate the vegetable(s) by hand or with the grating disk of a food processor.
Mix the vegetables, onion, egg, and flour together.
Sprinkle with salt and pepper.
Add a little more flour if the mixture isn’t holding together.
2.Put a little butter or oil in a large skillet or griddle over medium 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, then 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.
Tips:
Chef's note: If you don’t use a nonstick pan, coat the bottom of your skillet with about 1/8 inch of oil.
And turn the thing carefully.
