Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 15
Directions
1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. In a large bowl, add all of the vegetables with 1 teaspoon of salt. Allow the
vegetables to sit for 10 minutes.
3. Using a fresh cloth, drain out all of the liquid from the vegetables. Keep the
vegetable liquid for later. You will have 1 cup of liquid.
4. Add the flour, quick-rise yeast, and cornmeal to a new bowl, and whisk
together well. Then add the vegetables and your vegetable liquid. Gently stir
together until a batter is formed. Add more water as needed, only 1 tablespoon
at a time. This will resemble a thicker pancake mix.
5. Transfer the vegetable pancake mix onto your baking sheet, and spread out
the mix evenly with a spatula. Spray the top of mix with oil, and bake for 50
minutes, until crispy like pancakes.
6. Cut into squares when finished cooking and enjoy!
Prepare Time
30 Minutes
Cook Time
50 Minutes
Yield
12 Pancakes
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