You can spin the sell on these anyway you think you need to — “breakfast for dinner!”, “dinner pancakes!”, “funny fritters!” — but they’re so good that they won’t need any help from the marketing department (read: you) after the first bite. I follow instructions on any multigrain pancake mix (Trader Joe’s is my favorite), add some salt and a few tablespoons of shredded Parm, then toss cooked vegetables into the batter and fry up the cakes as usual. You’ll have to experiment with vegetable combos and ratio of pancake to veg and they may or may not want a dollop of sour cream on top, but it’s a formula worth sticking with. This one pictured is just garlic, spinach (make sure you chop it up if you’re using fresh leaves — nothing will turn off a kid faster than a stringy stem and leaf in his pancake) and chives, because that’s what I had in the fridge. But I’ve used zucchini, shallots (any onion will do), carrots, red peppers, and corn. Just make sure whatever you use is chopped finely so it can be sauteed quickly before tossing into the batter.