Vegetable Garden Pancakes - cooking recipe

Ingredients

2/3 c. finely chopped red or green bell pepper
1 1/2 c. finely chopped or shredded cabbage
1 1/3 c. grated carrots
3/4 c. chopped green onions
1/2 c. canned water chestnuts, drained and chopped
4 eggs
1 1/2 Tbsp. sesame seed
1 Tbsp. soy sauce
2/3 c. white flour
1 Tbsp. baking powder

Preparation

Mix all ingredients in a large bowl.
Blend well using a fork. Pour oil (vegetable) to coat the bottom of a large, heavy skillet.
Cook pancakes on medium heat 3 or 4 minutes each side, until nicely browned.