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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Kid Friendly Dinner Pancakes

Serves 4

Total Time: 35m

½ small onion 
1 clove garlic 
1 cup raw vegetables (any combination of carrots, fresh spinach, zucchini, broccoli, peppers, and corn) 
2 tablespoons olive oil, plus more for cooking the pancakes 
Kosher salt and black pepper 
Pancake mix (enough for 10 to 12 pancakes), plus whatever additional ingredients are called for in the directions 
¼ cup grated parmesan 
Sour cream, for serving

1. Finely chop the onion, garlic, and vegetables.

2. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the other vegetables, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until everything is tender, 5 to 8 minutes.

3. While the vegetables are cooking, make the pancake batter according to the package directions.

4. Add the cooked vegetables and the Parmesan to the batter and mix to combine.

5. Cook the pancakes as you normally would (use olive oil instead of butter to help kick it up to dinner status). Top with the sour cream and serve.

[/quote]

This sounds like a yummy idea. But, I would not consider it a quick recipe. In addition to the time needed to make the batter, add 5 minutes to fry the pancake on both sides. It is similar to Korean style zucchini pancakes. [/quote]

I think quick is your frame of reference. Personally I do not use ingredients like condensed soup in my cooking so thins kind of recipe would be quick. For someone unaccustomed to a stove this might be a challenge.[/quote]

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