O-Kinomi-Yaki

Japanese pancakes made with vegetables (and meat), can be served as midnight meal with warm reults. Americans put butter on everything; Japanese prefer soy sauce, but syrup no.
(For about 5 people)

1/2 cabbage: Chinese, green or red
1 large carrot
1/2 onion: yellow or purple
3 celery stalks
(1/2 c meat or fish pieces, if desired, or whatever you have around)
2 c (or more) flour: whole wheat and unbleached white
1 egg, beaten
2 T brown sugar
1 t salt
1 tall can evaporated milk
Enough water to make batter

Chop, shred, dice or thinly slice vegetables and meat. Mix together remaining ingredients to form batter. Fold vegetables into batter and grill. May be eaten cold on the beach.

-Edward Espe Brown, The Tassajara Bread Book