Vegetable Pancake

panThese pancakes may be served for lunch or dinner. They have plenty of vegetables in the batter, which is made with self-rising flour and buttermilk. Serve with a ground chutney paste of peanuts, coconut, and jalapeno peppers.

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Ingredients:

• 2 1/2 cups self-rising flour
• 1 cups nonfat buttermilk
• 1 cup water
• 16 oz peas/carrots/corn mix (thawed, if frozen vegetables are used)
• 8 oz chopped spinach (thawed and well drained, if frozen spinach is used)
• 1 onion (chopped)
• 1 large tomato (cut into small pieces)
• 2 tbsp parsley
• 1/2 tsp chili powder
• 1/4 tsp salt (this flour has already got salt in it)
• 1/2 cup oil (divided)
• For Chutney:
• 1/2 cup dry roasted peanuts
• 1/4 cup unsweetened coconut
• 2 jalapeno pepper (seeded and cut into big chunks)
• 1/2 tsp salt
• 1/2 cup water

Method

Mix flour with salt, water and buttermilk. Add in vegetables, spinach, parsley and chili powder. Make a nice batter (add a little flour or more water to make the batter just like cake batter.) Set aside for 20 minutes. Heat a flat nonstick or cast iron skillet or griddle. When the pan is hot, add a little oil; ladle in about 1/2 cup batter for each. Cook about 30 seconds on medium heat. With a spatula carefully flip the pancake. Drizzle a tsp of oil around the cake edge. When the other side is also done (golden brown), take it out and serve with a spoon of chutney. Makes about 10-12 pancakes. Chutney: Combine all the ingredients together in a grinder or processor into a soft paste. Serve a spoonful on the side of vegetable pancake.

Notes: It is a healthy pancake with lots of veggies. (Low or no cholesterol and lots of fiber.)

Number of servings: 4 -5

Submitted By: padmapandu
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