1/2 cabbage head; shredded 2 carrots; chopped fine 1 onion, chopped fine 4 celery stalks; chopped fine 1 green bell pepper; chopped fine 1 egg 13 ounces evaporated milk 1 cup whole wheat flour 1 cup unbleached all-purpose flour 1 teaspoon salt
Beat egg a few minutes and bean in can of evaporated milk. Stir in the 2 flours, the salt and all the chopped vegetables. Chances are the batter will be a little thick at this point - just add a splash of water until the batter is more liquid than solid.
Heat a large frying pan or griddle over medium heat and add a dab of butter and/or a splash of cooking oil. Pour small puddles of batter onto the pan. Cook 3-4 minutes and then take a peek - when pancakes start to brown on one side, flip them over and cook until they are browned on both sides. Serve with soy sauce or sour cream.