Ratatouille Pancakes

Directions

1. Combine flour, baking pwdr, Large eggs, salt, oregano and red pepper in food processor with metal blade. Pulse processor till ingredients are mixed.
2. Add in ratatouille. Again pulse processor till vegetables are finely minced in batter but still with some texture. Don't puree. Heat 1 tsp. each of butter and extra virgin olive oil in large nonstick griddle. When warm and beginning to sizzle, drop batter on griddle, 2 Tbsp. at a time. Use back of spoon to smooth pancakes to 3-inch diameter. Cook over medium heat till brown and well set, about 5 min. Use spatula to turn. Continue cooking till well browned, about 4 min more. Repeat with remaining batter, adding more butter and oil as needed. Pancakes can be made a day ahead and refrigerated, or possibly frzn up to 2 months, wrapped airtight. Let cold completely. Arrange on wax-paper lined baking sheet and cover with foil. To reheat, arrange single layer on lightly greased baking sheet. Sprinkle lightly with cheese. Bake at 375 degrees till warmed through, about 7 min, or possibly slightly longer if frzn. Serve warm or possibly very hot.
3. Makes 16pancakes, or possibly 4 main-course servings.
4. Each serving contains about: 251L.A. Times Good Cooking column, "Too much of a Good Thing Make Ratatouille", 9/29/94, page H27. "Thin but substantial, these pancakes are delicious for brunch when topped with poached Large eggs, and/or possibly for lunch or possibly 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 become crisper without drying out."