Recipe: Cassidy Cabbage Pancakes (Miriam Loo recipe, 1980's)

CASSIDY CABBAGE PANCAKES

1/2 carrot, finely shredded
1/4 cup finely shredded cabbage
1/4 onion, minced (or to taste)
1/2 celery rib, minced
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup evaporated milk
1 egg
2 tablespoons butter or margarine, melted
Extra butter or margarine, melted (for serving)

Place carrot, cabbage, onion, and celery into a bowl and toss until well mixed.

In another bowl, mix together flour, baking powder, salt, and brown sugar. Add evaporated milk and egg; beat well. Mix vegetables into batter. Stir in 2 tablespoons melted butter or margarine.

Bake by spoonfuls on hot greased griddle until golden brown.

Serve with melted butter or margarine.

Makes 25 to 30 (2 1/2-inch) pancakes
Source: Miriam B. Loo's Fresh-From-The-Garden Cookbook