From my story, “Once More With Feeling”
1 ½ to 2 cups mixed leftover vegetables (the picture above used peas and corn. If you don’t have leftovers feel free to use any combination of favorites. A friend recommends red onion, red bell pepper, and grated carrot.)
2 extra-large eggs plus one yolk, lightly beaten
¼ cup plus 2 tbsp all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tbsp vegetable oil or olive oil
Beat the eggs and yolk until slightly frothy. Stir in the flour, the baking powder, salt, and pepper just until the flour is mostly absorbed. Add the vegetables, and stir lightly to combine.
Heat the oil in a large sauté pan over medium heat. Drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 to 3 minutes on each side, until browned.
Pancakes will stay warm in a 275˚F oven for about 20 minutes. Can be served with sour cream or Crème Fraiche as a dinner main course or side, or for breakfast.