Prepare Dinner Pancakes.
Cut carrots into 1/4 inch thick slices.
Scrub potatoes Cut flowerets off broccoli stalks.
Cut off and discard tough base of stalks, peel stalks, and cut into 1/4 inch thick slices.
Break cauliflower into flowerets.
Cut larger broccoli flowerets and cauliflowerets in half lengthwise.
Arrange potatoes in a vegetable steamer; steam over boiling water until tender remove potatoes and let cool.
Add water to steamer, if needed.
Arrange carrots, broccoli stems, and cauliflowerets in steamer; steam until just tender .
Add broccoli flowerets; steam until tender Melt 4 tablespoons of the butter in a wide frying pan over medium heat.
Stir in cinnamon, cardamom, ginger, cloves, turmeric, garlic, and onion.
Cook, stirring, until onion is soft; then stir in carrots, broccoli stems, cauliflowerets, and potatoes.
Cook, covered, stirring often, for about 7 minutes.
Add butter if needed, then add broccoli flowerets.
Cook, covered, until flowerets are heated through (about 4 more minutes).
Season to taste with salt.
Pass yogurt at the table.
Dinner Pancakes.
Pour 1 cup warm water (about 110°) into a blender or food processor; sprinkle 3 packages active dry yeast over water.
Add 3 cups buttermilk baking mix, 1 1/2cups warm milk (about 110°), 3 eggs, and 1/3 cup butter or margarine, melted and cooled.
Whirl until batter is smooth.
Place a 7 to 8 inch crepe pan, omelet pan, or other flat bottomed frying pan over medium low to medium heat.
When hot, add about 1/4 teaspoon butter or margarine and swirl pan to coat bottom.
Pour in 1/3 cup batter all at once and rotate pan so batter covers bottom.
Cook until top looks dry.
With a wide spatula, flip pancake; cook until browned on other side, then transfer to a plate.
Repeat with remaining batter (pancakes may be stacked).
If made ahead, let cool, wrap, and refrigerate for up to 2 days.
Bring to room temperature before separating.