Vegetable Pancakes: Carrot, Corn, & Zucchini We discovered this dish years ago and have not looked back. It is so popular that people are helping themselves to the pancakes fresh from the fry-pan before they even makes it to the dining table. A good way of getting your vegetables for the day! 3/4 cup milk 2 Tablespoons plain yogurt 1/2 cup grated cheese 90 grams butter 3 eggs 90g butter, melted and cool 1 cup flour 2 carrots, peeled, grated 2 zucchini, grated 150 grams corn (thawed or canned) 1/4 cup continental parsley, chopped 2/3 cup parmesan cheese. 1. Stir milk, yoghurt, cheese, butter & eggs together in a large jug. 2. Place flour in a bowl with a well in the middle. Stir into the flour the milk mixture until it is barely combined. 3. After grating the zucchini, squeeze out excess liquid. Add it, plus the carrot, corn, parsley and parmesan cheese, to the flour/milk mixture. Stir until combin...
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.