Ingredients

About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry

1/2 small onion, grated; or 4 scallions

1 egg or 2 egg whites, lightly beaten

1/4 cup white or whole wheat flour, more or less

Salt and freshly ground black pepper

Olive or vegetable oil or butter for greasing the pan

Preparation

Heat the oven to 275°F. Grate the vegetable or vegetables by hand or with the grating disk of a food processor. Mix together the vegetables, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.

Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.