Vegetable Garden Pancakes
Vegetable Garden Pancakes is an moderately easy dinner. Made with 2/3 c. finely chopped red or green bell pepper, 1 1/2 c. finely chopped or shredded cabbage, 1 1/3 c. grated carrots, 3/4 c. chopped green onions and 1/2 c. canned water chestnuts, drained and chopped, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Mix all ingredients in a large bowl.
Blend well using a fork. Pour oil (vegetable) to coat the bottom of a large, heavy skillet.
Cook pancakes on medium heat 3 or 4 minutes each side, until nicely browned.
π· Perfect Pairings
Complete your meal with these
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