Sauces and Modifications
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.
- Spoon enough batter to make 5 inch pancakes
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.