Savory Veggie Pancakes

I’m still planning on actually writing down what I did but if you’re also an approximate cooker, here’s the basics.

I used the pancake recipe from the link below with doubled amounts except for the milk which I adjusted a little after adding ricotta. I figure, if it’s too solid, you can always add more milk but you can’t take it out if it’s too soggy.

1 cup whole wheat flour
1 cup milk (at room temperature / luke warm) or water
1/2 tsp salt
1/2 tsp baking powder

Add a mix of about 2 cups of veggies (I used mostly fresh corn, a yellow squash, and some green onions)
About a half cup of chopped up mozzerella
About a half cup of ricotta.

Then I griddled them 3-5 minutes on each side like regular pancakes.

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