Yield: Yields about 6 pancakes.
Servings: three as a side dish.
Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Despite the nice mix of vegetables, these pancakes were just so-so in the flavor department, despite serving them with sour cream and chopped tomatoes last night for supper, along with sides of creamed corn and green beans. Though I removed the pancakes to paper towels, I thought the oiliness overpowered them. They'd have been better, I think, if fried in less oil, with a little butter for flavor.
Made these for dinner tonight and they were a big hit. Lots of prep before cooking but come together easily once all of the chopping is done. Sour cream is a must for toppings. We will definitely make these again.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?