Grated vegetables, peeled and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg, lightly beaten
1/4 c. white or whole wheat flour
Salt and pepper
Olive or vegetable oil or butter for greasing the pan
- Heat the oven to 275°F. Grate the vegetables. Mix together the vegetables, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
- Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.