-LARRY LUTTROPP FVKC70A-

Combine flour, baking pulverise, egg, saltiness, oregano and red pepper in food
processor with metal brand. Pulse processor until ingredients are motley.
Add ratatouille. Again pulse processor until vegetables are finely chopped
in batter but still with some texture. Do not strain. Oestrus 1 teaspoon each
of butter and olive oil in large nonstick griddle. When hot and beginning
to sizzle, drop batter on griddle, 2 tablespoons at a time. Use back of
spoon to smooth pancakes to 3-inch diameter. Cook over medium heat until
brown and well set, astir 5 proceedings. Use spatula to routine. Continue cooking
until well browned, some 4 minutes more. Repeat with remaining dinge,
adding more butter and oil as required. Pancakes can be made a day ahead and
refrigerated, or frozen capable 2 months, wrapped gas-tight. Let cool
totally. Arrange on wax-paper lined baking sheet and cover with baffle. To
reheat, arrange single layer on lightly greased baking rag. Sprinkle
lightly with cheeseflower. Bake at 375 degrees until warmed through, roughly 7
transactions, or slightly longer if icy. Serve hot or very tender. Makes 16
pancakes, or 4 main-course servings. Each serving contains almost: 251
calories; 568 mg na; 118 mg cholesterol; 15 grams fat; 23 grams
carbohydrates; 7 grams protein; 0.9 gram roughage. Presented by: Abby Mandel,
L.A. Times Good Cooking tower, "Too much of a Good Thing? Make
Ratatouille", 9/29/94, page H27. "Thin but substantive, these pancakes are
delicious for brunch when topped with poached eggs, and/or for lunch or
supper when reheated with a sprinkling of Parmesan cheese and served with a
few spoonfuls of your favorite pasta sauce. They also work well as an
accompaniment to roast meats. They benefit from reheating; somehow they
turn crisper without drying out."

Yields
4 Servings