Ratatouille Pancakes

-LARRY LUTTROPP FVKC70A-

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 frozen up to 2 months, wrapped airtight. Let cool
completely. Arrange on wax-paper lined baking sheet and cover with foil. To
reheat, arrange single layer on lightly greased baking sheet. Sprinkle
lightly with cheese. Bake at 375 degrees until warmed through, about 7
minutes, or slightly longer if frozen. Serve hot or very warm. Makes 16
pancakes, or 4 main-course servings. Each serving contains about: 251
calories; 568 mg sodium; 118 mg cholesterol; 15 grams fat; 23 grams
carbohydrates; 7 grams protein; 0.9 gram fiber. Presented by: Abby Mandel,
L.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.”

Yields
4 Servings