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Ингредиенты
- 2/3 c. Flour
- 1 tsp Baking pwdr
- 2 lrg Large eggs
- 1/2 tsp Salt
- 1/2 tsp Dry oregano
- 1/8 tsp Red pepper flakes
- 2 c. Ratatouille, liquid removed
- 1Â 1/2 Tbsp. Unsalted butter
- 1Â 1/2 Tbsp. Extra virgin olive oil
- Â Â Grated Parmesan cheese, Or possibly
- Â Â Shredded Muenster cheese
- Â Â Cheese is OPTIONAL
Инструкции
- Combine flour, baking pwdr, Large eggs, salt, oregano and red pepper in food processor with metal blade. Pulse processor till ingredients are mixed.
- Add in ratatouille. Again pulse processor till vegetables are finely minced in batter but still with some texture. Don't puree. Heat 1 tsp. each of butter and extra virgin olive oil in large nonstick griddle. When warm and beginning to sizzle, drop batter on griddle, 2 Tbsp. at a time. Use back of spoon to smooth pancakes to 3-inch diameter. Cook over medium heat till brown and well set, about 5 min. Use spatula to turn. Continue cooking till well browned, about 4 min more. Repeat with remaining batter, adding more butter and oil as needed. Pancakes can be made a day ahead and refrigerated, or possibly frzn up to 2 months, wrapped airtight. Let cold 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 till warmed through, about 7 min, or possibly slightly longer if frzn. Serve warm or possibly very hot.
- Makes 16pancakes, or possibly 4 main-course servings.
- Each serving contains about: 251L.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 Large eggs, and/or possibly for lunch or possibly 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 125 | 57% |
| Total Fat 14.18g | 18% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 685mg | 29% |
| Potassium 68mg | 2% |
| Total Carbs 16.25g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.34g | 0% |
| Protein 6.97g | 11% |
