Ratatouille Pancakes

• 1 cup flour
• 1 teaspoon baking powder
• 2 eggs lrgs
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 2 cups ratatouille drained
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• grated Parmesan cheese
• shredded muenster cheese
• cheese is OPTIONAL

1. Combine flour, baking powder, eggs, salt, oregano and red pepper in food processor with metal blade. Pulse processor until ingredients are mixed.
2. Add ratatouille. Again pulse processor until vegetables are finely chopped in batter but still with some texture. Do not puree. Heat 1 teaspoon each of butter and olive oil in large nonstick griddle. When hot and beginning to sizzle, drop batter on griddle, 2 tablespoons at a time. Use back of spoon to smooth pancakes to 3-inch diameter. Cook over medium heat until brown and well set, about 5 minutes. Use spatula to turn. Continue cooking until well browned, about 4 minutes more. Repeat with remaining batter, adding more butter and oil as needed. Pancakes can be made a day ahead and refrigerated, or

flour, baking powder, eggs, salt, oregano, red pepper, unsalted butter, olive oil, parmesan cheese, muenster cheese

Taken from www.yummly.com/recipe/Ratatouille-Pancakes-1671563 (may not work)