Rating: 3 stars
287 Ratings
  • 5 star values: 62
  • 4 star values: 36
  • 3 star values: 40
  • 2 star values: 98
  • 1 star values: 51
Jenny Rosenstrach

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop the onion, garlic, and vegetables.

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  • Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the other vegetables, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until everything is tender, 5 to 8 minutes.

  • While the vegetables are cooking, make the pancake batter according to the package directions.

  • Add the cooked vegetables and the Parmesan to the batter and mix to combine.

  • Cook the pancakes as you normally would (use olive oil instead of butter to help kick it up to dinner status). You can experiment with the amount of vegetables you include in each scoop of batter, depending on your kids’ tolerance levels. Top with the sour cream and serve.

Nutrition Facts

436 calories; fat 24g; saturated fat 6g; cholesterol 116mg; sodium 1199mg; protein 13g; carbohydrates 43g; sugars 5g; fiber 2g; iron 3mg; calcium 302mg.
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