Japanese vegetable pancakes

Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying
Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger
Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

Swiss Chard Pancakes

Swiss Chard Pancakes [Farçous]
Adapted, just a little, from Dorie Greenspan’s Around My French Table
As mentioned above, this is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now. We used a most of a bundle of scallions (white and green) instead of onion and chives. I used only one garlic clove.
 
2 cups (475 ml) whole milk
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste
If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees F and line a baking sheet with foil.
Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.
Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t glue together.

Savory Vegetable Pancakes

From Mark Bitten in the New York Times

Master recipe: (makes 8 little pancakes = one serving)

- Beat together one egg, 2 tsp. water or milk, and 2 T. flour (worked fine with gluten free flour mix).
- Stir in 1/3 to 1/2 cup of any of the ingredients and seasonings below, and season with salt and pepper.
-Works fine to double or quadruple the recipe.

Add a not-too-thin layer of olive oil to a large skillet over medium heat. When hot, spoon in 8 little pancakes , turning once, until golden on both sides (2-3 minutes per side). Serve warm

Fillings:
Chopped olives and chopped rosemary
Diced and sauteed red pepper, add a little cumin
Fresh little spinach leaves, lightly sauteed, with a little curry powder
Green peas, thawed, and sauteed green onion. Garnish with shredded mint leaves
Cherry tomatoes, sauteed and drained, with a little garlic and basil