You may also like
Categories:
flour baking powder eggs salt oregano red pepper unsalted butter olive oil Parmesan cheese Muenster cheese
Viewed: 40 - Published at: 5 years agoIngredients
- 1 cup flour
- 1 teaspoon baking powder
- 2 eggs lrgs
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 2 cups ratatouille drained
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- grated Parmesan cheese
- shredded muenster cheese
- cheese is OPTIONAL
Method
- Combine flour, baking powder, eggs, salt, oregano and red pepper in food processor with metal blade. Pulse processor until ingredients are mixed.
- 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
