Just step out to the Victory Garden and pick a nutritious variety of vegetables for these lunch or supper pancakes. The addition of a cheese sauce makes it a main dish.
Pancakes:
1 cup unsifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup packed very thinly sliced fresh spinach
1 cup packed very thinly sliced lettuce
1 cup grated carrots
1 cup grated potatoes
¼ cup grated onion
2 large eggs, lightly beaten
Vegetable shortening for frying
Cheese Sauce:
2 tablespoons cornstarch
1 teaspoon dry mustard
¾ teaspoon onion salt
2 cups milk
½ cup grated Cheddar cheese
Heat oven to 200°F. Combine flour, baking powder, salt, and pepper in a small bowl or on wax paper.
Combine spinach, lettuce, carrots, potatoes, and onion in a large bowl. Stir in dry ingredients and eggs just until combined.
Melt some shortening in a large heavy skillet or on a griddle. Drop about ¼ cup vegetable mixture into skillet and spread to make a 3½-inch pancake; repeat to make as many as can fit easily in skillet. Fry until golden brown on each side. Remove pancakes to a baking sheet and keep warm in the oven until all have been fried.
Meanwhile, make cheese sauce. Combine cornstarch, mustard, and onion salt in a heavy 2-quart saucepan; gradually stir in milk. Bring to a boil over low heat, stirring occasionally until thickened. Stir in cheese and keep warm until ready to serve with pancakes.
12 Pancakes