Veggie Pancakes

Vegetarian Times Issue: September 1, 2002   p.23

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Directions

1. Combine buttermilk, eggs and oil in mixing bowl and beat. Stir in cottage cheese and flour, mixing together well. Stir in vegetables, parsley, salt and pepper; mix well.
2. Heat about 2 tablespoons oil in large skillet over medium heat. Using 1/4 cup measure, spoon batter into skillet, making 2 cakes at a time. Cook cakes on one side until golden, then flip to cook underside. Add more oil as needed.
3. When both sides are golden, remove cakes to dish lined with paper towels. Repeat with remaining batter until used up. Serve pancakes and pass with applesauce.

Wine Suggestions
These savory pancakes would make a nice addition to any brunch buffet, in which case you should consider a not-too-dry sparkling wine. If an onion or mushroom topping is added, try Bonterra Vineyard’s Organically Grown North Coast Chardonnay.