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Japanese Vegetable Pancakes

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ready in: under 30 minutes
serves/makes:   6

recipe id: 32670

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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.

WARNING: No pancake syrup!!

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Nutritional data has not been calculated yet.

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