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

Option to add Cabbage:

• Add 3-4 cups of finely shredded or chopped cabbage.  Slice the cabbage very thin.
• Place in a colander with a pinch of salt
• Massage the salt and cabbage together.
•  Allow the liquid to drain out of the cabbage for at least 30 min.
• No need to rinse off the salt.
• NO need to add eggs when you add the cabbage since the recipe is egg heavy already.

Instructions:

•  Gently stir together all ingredients until blended-don’t over mix.
• Add more eggs if the mixture looks too dry after mixing the sweated veggies and flour.
•  The mixture may get a bit too watery over time due to continued sweating of the vegetables.  In that case, add a bit more flour as you go if required.
• 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 first side 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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