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“This is another one of my DH's favourites to make. This is a very tasty change of pace pancake.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan& simmer about 5 minutes or until eggplant is very soft; drain well.
  2. mash eggplant& whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese& salt.
  3. Add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix.
  4. Cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.

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