Ingredients
3 cups of buttermilk pancake batter prepared from pancake mix
2 cups of finely chopped mixed vegetables- onions, carrots, bell peppers, tomatos, mushrooms
butter/margarine
Method:
I was running out of ideas to make quick, vegetarian breakfast/snacks and just tried this out and my food critic loves it - no you guessed wrong, not my kids- my hubby is the hard to please critic!!!
Heat a non stick tawa/ frypan, pour 1-2 ladleful of batter for a thick pancake, sprinkle the vegetables on top and let it cook with a lid till the edges of the pancake start to set/dry.
Apply some butter or margarine on top of the vegetables and season with salt and pepper if desired and flip the pancake.
Cook on medium heat till done and serve with ketchup or sweet and hot chillie sauce.
No comments:
Post a Comment