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Serve pancakes hot with sour cream, yogurt, or your favorite dipping sauce. Leftovers can be refrigerated for up to 2 days and reheated in a pan or oven for crispiness.
Variations:
Add grated cheese into the batter for a richer flavor.
Incorporate finely diced garlic or chili flakes for a spicy twist.
Use gluten-free flour if preferred for a gluten-free option.
FAQ:
Q: Can I make this recipe vegan?
A: Substitute eggs with flaxseed or chia seed gel and use plant-based milk instead of dairy.
Q: How do I prevent pancakes from sticking?
A: Ensure the pan is properly heated and use enough olive oil. Also, squeeze out as much liquid as possible from the grated vegetables.
Q: Can I bake these instead of frying?
A: Yes, bake at 200°C (390°F) for about 20 minutes, flipping halfway through, for a healthier version.
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