Vegetable pancakes

I stumbled upon a recipe last week that sounds like it should be revolting but in fact is absolutely scrumptious: vegetable pancakes. Here’s the link to the original recipe.

The idea behind this recipe is to clean out your refrigerator of less-than-prime veggies that tend to get stashed in corners. While just about any vegetable should do, “some form of onion” is important. I decided to try it with broccoli, my favorite veggie.

The total weight of the onion + vegetables should be 1.5 lbs. I start by chopping the onion in my blender-top chopper.

Once the onion is chopped, I put it in a bowl and start on the broccoli.

I keep chopping broccoli and adding it to the chopped onion…

…until it weighs in at 1.5 lbs.

Then I add 3/4 cup flour, 3/4 cup water, a dash of salt, and mix everything together.

Next step is to add a tablespoon or two of olive oil to a pan (I use my nonstick pan). Spread out the oil and let it heat for a minute or two.

Then I divide the onion/veggie mix in two. Half goes in the pan, and half goes in the fridge for tomorrow. Spread the veggies in the pan and press thin.

I cook the pancake on medium heat until one side is brown. Then I slide it off onto a plate (which is why I like using my nonstick pan)…

…add a dollop more oil to the pan, then flip the pancake over to cook the other side. At this point I add a touch of Montreal steak seasoning (not much).

I don’t know what it is about this silly vegetable pancake, but it’s crazy-good! The only serious calories are in the oil, which is easily controlled, and it’s hot and filling. I’ve been making these daily for the last week and can’t get enough of them. Go figure.

Now clean out your fridge and have fun!