Although intended for the kids, these wonderful pancakes appealed to all ages. Lisa Waldschmidt, personal chef of Have Whisk Will Travel, graciously assisted market shoppers as they put together their own pancakes using market-fresh produce. She’s provided the recipe below. You can contact her:www.havewhiskwilltravel.com or 415-505-7332
2 eggs
1/4 cup flour
4 cups grated vegetables-carrots, parsnips, beets, zucchini, butternut squash-your choice!
1/4 cup shredded Parmesan cheese
Mix the egg and flour lightly with a fork until combined. Add the vegetables of your choice and the parmesan and mix thoroughly. Using a quarter cup measuring, scoop out some of tthe vegetable batter onto a well greased griddle. Flatten and spread batter with a spatula. Flip when edges are starting to brown. Eat as is or top with a dollop of herb yogurt dip.
Great combos are butternut squash and apple, carrot and parsnip, butternut squash and parsnip or zucchini and carrot.
(We think adults would love this on a bed of greens, topped with a poached or fried egg!)
