Name: Vegetable pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 210.00 g flour cake; 1.00 ml salt; 5.00 ml Baking powder; 500.00 ml water; 1.00 eggs extra-large; 7.00 ml vinegar; 15.00 ml oil; 1.00 onion finely chopped; 5.00 carrots grated; 5.00 courgettes grated; 2.00 garlic large cloves, crushed; 25.00 ml oil; 5.00 ml oregano; lemon juice; salt and freshly ground black pepper to taste; 125.00 ml cheddar cheese grated; 175.00 ml sour cream or plain yoghurt; 2.00 eggs beaten; 30.00 ml flour cake

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Ingredients (19)

PANCAKE BATTER

210.00 g	flour — cake
1.00 ml	salt
5.00 ml	Baking powder
500.00 ml	water
1.00	eggs — extra-large
7.00 ml	vinegar
15.00 ml	oil

VEGETABLES

1.00	onion — finely chopped
5.00	carrots — grated
5.00	courgettes — grated
2.00	garlic — large cloves, crushed
25.00 ml	oil
5.00 ml	oregano
	lemon juice
	salt and freshly ground black pepper — to taste
125.00 ml	cheddar cheese — grated

TOPPING

175.00 ml	sour cream — or plain yoghurt
2.00	eggs — beaten
30.00 ml	flour — cake

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease the hollows of a muffin tin well with margarine or spray with non-stick spray.
Sift the dry ingredients for the pancake batter together three times and make a hollow in the mixture.
Beat the water, egg, vinegar and oil together and gradually add to the flour mixture while beating with a wooden spoon, electric beater or in a food processor. Leave the batter to rest for at least half an hour. Bake small pancakes in a hot pan which has been brushed with oil. Use 12 pancakes for the recipe and freeze the rest. Line the greased hollows of the muffin tin with the 12 pancakes.
Sauté all the vegetables in the oil till just soft but still slightly crunchy. Season with the seasonings and divide between the pancakes. Sprinkle with grated cheese, if preferred. Beat all the topping ingredients together and pour over the vegetables. Bake for about 20 minutes or till firm.
Makes 12 pancakes.