Instructions: Combine flour, baking powder, eggs, salt, oregano and red pepper in food processor with metal blade. Pulse processor until ingredients are mixed.

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 frozen up to 2 months, wrapped airtight. Let cool completely. Arrange on wax-paper lined baking sheet and cover with foil. To reheat, arrange single layer on lightly greased baking sheet. Sprinkle lightly with cheese. Bake at 375 degrees until warmed through, about 7 minutes, or slightly longer if frozen. Serve hot or very warm.

Makes 16
pancakes, or 4 main-course servings.

Each serving contains about: 251
L.A. Times Good Cooking column, "Too much of a Good Thing? Make Ratatouille", 9/29/94, page H27. "Thin but substantial, these pancakes are delicious for brunch when topped with poached eggs, and/or for lunch or supper when reheated with a sprinkling of Parmesan cheese and served with a few spoonfuls of your favorite pasta sauce. They also work well as an accompaniment to roast meats. They benefit from reheating; somehow they become crisper without drying out."

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