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Veggie Pancakes and Dipping Sauce




Sauces and Modifications

 Plum Sauce

In a large non-reactive pot:

  • 2 lbs plums-pitted and chopped
  • 1/2 purple onion-minced
  • 1-2 inches of fresh grated ginger
  • 2 cloves of garlic-minced
  • 1 Tb coriander
  • 1 Tb vinegar
  • 2 Tb tamari sauce or soy sauce
  • 1/3-1/2 C brown sugar
  • 1 tsp chili sauce (Asian kind)
  • 1 tsp salt

Cook gently for 30 minutes until thick and glossy.

Serve inside stuffed lettuce wraps with chicken or over pork chops.

It will freeze nicely for a zesty meal next winter.

The plum sauce provides a nice bright flavor with the veggie pancakes.


Stir together:

  • 2 cups of whole milk yogurt
  • 1 clove of garlic– minced
  • 1 cucumber-seeded and shredded

Sorrel/Lemon Balm Pesto

Place in your food processor:

  • 3-4 cups Sorrel leaves-coarsely chopped
  • 3-4 cups Lemon balm leaves-coarsely chopped

*If you don’t coarsely chop the leaves you can end up with a stringy texture

  • 1 garlic clove
  • 1 cup toasted walnuts

Pulse the food processor until it looks like a textured paste not a green liquid.


½ cup olive oil

*Always add the oil last to any pesto or you run the risk of burning the oil and giving the pesto a bitter taste.

If you’d like to imitate the Japanese version of these pancakes use a bit of soy sauce rather than turmeric and add scallions to the mixture.

Serve with pickled veggies.

You may well have some of this sitting in your fridge.

Use our cabbage slaw base as an already prepared portion of the pancake-plus during zucchini season you can also add them-per directions.

Veggie Pancakes

 Many cultures make a version of these savory pancakes, with seasonal variations always at play.

In a large mixing bowl add:

  • 8 cups of zucchini --julienned or heavy shred, seeds and centers removed. Mix with ½ tsp salt and sweat in a colander for ½ hour or more to remove moisture.
  • 2 cups of carrots-diced
  • 1/2 onion finely minced
  • You can even add a cup of ribbon cut greens for color
  • 8 eggs
  • 2 tsp turmeric
  • 1 cup of flour (try using garbanzo bean flour found in Indian grocery stores)
  • 1-2 tsp sea salt & pepper to taste


  •  Gently stir together all ingredients until blended-don’t over mix
  • On a preheated griddle or frying pan, over medium-low heat, with melted butter:

    Ready to turn after 5 minutes on the first side.

    • Spoon enough batter to make 5 inch pancakes

      Spoon into buttered skillet over low heat.

    • Cook for 5 minutes
    • Lift pancake and insert a tsp of butter under each pancake and turn over on top of the butter.
    • Cook another 5 minutes.

5 minutes on side two and they're ready.

These make a very festive summer supper and kids will enjoy helping with the preparation and the eating! (yes, they WILL) Take your skillet and a burner out to the picnic table and enjoy your meal as the cooking pancakes  set the cadence for the summer evening.

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