Tina Skarkas sends us this recipe for Leftover Veggie Pancakes:
I use any and all my left over veggies that no one in my family wants to eat again. By making them into a savory pancake it makes a great side dish or platform (like a bun) for a new and interesting meal. I top it with a dollop of sour cream, honey mustard( any favorite sauce or dressing works) and dig in. Also works great as a base for poached or sunny-side eggs.
Rachael says, “My friend Mollie makes these pancakes for her two girls, 3-year-old twins Isabel and Maya. The girls are great eaters, but even the best eaters demand pancakes in between breakfasts of scrambles, yogurt, fruit or oatmeal. Mollie’s solution for giving her girls the food they need to start their day while giving them what they want (which is pancakes) is to ignore the directions on the back of the box. Where it says add one egg, she adds more and where it says add water, she adds milk, bumping up the protein for her girls’ start of their day. In addition, she stirs in plenty of fresh fruits for fiber. Good idea, Mol – thanks for sharing!”tags: breakfast brunch fruit rice, grains and breads eggs griddle Yum-o! Family-Friendly more