Serves: 25
Total Calories: 42

1/2 carrot finely shredded
1/4 cup cabbage finely shredded
1/4 onion minced or to taste
1/2 celery rib, minced
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup evaporated milk
1 egg
2 tablespoons butter or margarine, melted
Extra butter or margarine, melted

Place carrot, cabbage, onion, and celery into a bowl and toss until well mixed. In another bowl, mix together flour, baking powder, salt, and brown sugar. Add milk and egg beat well. Mix vegetables into batter. Stir in 2 tablespoons melted butter or margarine. Bake by spoonfuls on hot greased griddle until golden brown. Serve with melted butter or margarine.

Nutritional Facts:

Serves: 25
Total Calories: 42
Calories from Fat: 15

More Recipes from the Fresh from the Garden Cookbook:
Cassidy Cabbage Pancakes