Ratatouille Pancakes
By: Anonymous
Published: Saturday, February 13, 2010 - 8:47am

Ingredients




cup Flour
1 teaspoon Baking powder
2 lrgs Eggs
teaspoon Salt
teaspoon Dried oregano
teaspoon Red pepper flakes
2 cups Ratatouille, drained
tablespoon Unsalted butter
tablespoon Olive oil
Grated Parmesan cheese, OR
Shredded Muenster cheese
Cheese is OPTIONAL

Preparation

1 Combine flour, baking powder, eggs, salt, oregano and red pepper in food processor with metal blade. Pulse processor until ingredients are mixed. 2 Add ratatouille. Again pulse processor until vegetables are finely chopped in batter but still with some texture. Do not puree. Heat 1 teaspoon each of butter and olive oil in large nonstick griddle. When hot and beginning to sizzle, drop batter on griddle, 2 tablespoons at a time. Use back of spoon to smooth pancakes to 3-inch diameter. Cook over medium heat until brown and well set, about 5 minutes. Use spatula to turn. Continue cooking until well browned, about 4 minutes more. Repeat with remaining batter, adding more butter and oil as needed. Pancakes can be made a day ahead and refrigerated, or  3 Makes 16pancakes, or 4 main-course servings. 4 Each serving contains about: 251L.A. Times Good Cooking column, "Too much of a Good Thing? Make Ratatouille", 9/29/94, page H27. "Thin but substantial, these pancakes are delicious for brunch when topped with poached eggs, and/or for lunch or supper when reheated with a sprinkling of Parmesan cheese and served with a few spoonfuls of your favorite pasta sauce. They also work well as an accompaniment to roast meats. They benefit from reheating; somehow they become crisper without drying out." 


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