2 cans vegetarian vegetable soup (do not add water)
2 eggs
About 1 1/2 c. Matzah meal, to hold
Dash of salt
Dash of pepper
1 c. cooked (frozen) mixed vegetables (I cook up frozen vegetables to soft and hot, then let it cool.)

Add all ingredients into a large bowl. If you need to, add more Matzah meal to hold the pancakes. Fry pancakes until brown. Then turn over and brown that side. Drain on paper toweling. Then eat. Makes 20 to 25 pancakes.