Japanese Vegetable Pancakes

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. No pancake syrup!