Savory pancakes aren’t that common in this country. I’m not sure of the reason, it’s not like we
don’t love pancakes, and we would just rather douse them in syrup and
sometimes, when we’re feeling adventurous, top them with fruit.
Just like sweet pancakes, you can stir things into or pour
over top of savory pancakes. You can put
pretty much anything you like in or on your pancakes.
In this case I had a zucchini that needed using up so that’s
what I used, but I’ve also made them with broccoli, cauliflower, corn, and
peas, really whatever floats your boat.
Zucchini Pancakes have a really great savory flavor, but it’s a little
delicate, so I like to keep the toppings simple.
Cherry Tomato Sauce is a little bit sweet and a little bit
sour, but not too strong, so it goes really well with Zucchini pancakes. In order to let the pancake shine, I kept the
Cherry Tomato Sauce really simple, but if I were to make the sauce for topping
chicken, pork or fish, I’d add lots of fresh herbs to the sauce.
To make this a complete meal, I like to sauté some spinach
for the top and sneak a slice of fresh mozzarella into the stack; the heat of
the pancakes makes the cheese all melty.
If you feel like a meal isn’t complete without meat, you
could top the pancakes with roasted chicken or pork.
If ya don’t wanna make a sauce, Zucchini Pancakes are durned
tasty with just a little Sriracha sauce, or even with Sriracha and honey. A soft poached egg is nice too; the yolk
makes its own sauce.
Make these pancakes dollar size and top those with a dollop
of ricotta cheese and a cherry tomato, and you’ve got tasty hor d'oeuvres.
This recipe is so versatile, because pancakes are so
versatile! Pancakes are for breakfast,
lunch, and dinner! Pancakes can be
anything that you want them to be! We should definitely eat
more Pancakes…The end!
ZUCCHINI PANCAKES
WITH CHERRY TOMATO SAUCE
Serves 4
ZUCCHINI PANCAKES
½ Medium onion
1 Small
zucchini
½ Red bell pepper
1 small clove Garlic, minced
¼ tsp. Dried Herbs de Provence or Italian
seasoning
1 tsp. Extra virgin olive oil
Salt
& pepper to taste
1 cup Spelt or whole wheat flour
½ cup All-purpose flour
1/3 cup Old fashioned rolled oats
2 Tbsp. Flax seed meal
½ tsp. Baking soda
½ tsp. Salt
1 ¼ cups Milk
½ cup Plain Greek yogurt
2 Eggs
Grape
seed, canola, or avocado oil for coating the cooking pan
1. Use the largest
holes on a box grater and grate the onion, zucchini, and bell pepper, keeping
the onions separate as they cook first.
In a small skillet add the onions and olive oil, cook over medium heat,
stirring frequently, for about a minute, until the onions are soft. Add the grated zucchini, bell pepper, garlic,
dried herbs, and a couple of pinches each of salt & pepper; cook until the
veggies are soft. Remove the pan from
the heat and allow the veggies to cool completely.
2. In a large bowl
whisk together the spelt (or whole wheat flour), all-purpose flour, flax seed
meal, baking soda, and salt. In a medium
bowl, whisk together the milk, Greek yogurt and eggs, stir in the cooked
vegetables. Add the wet ingredients to the
large bowl of dry ingredients and whisk just until barely mixed, there will be
some lumps remaining. Allow the batter to
rest for 10 to 15 minutes.
3. Heat a griddle or
a large heavy bottomed skillet over heat that is set between medium and
medium-high. When the pan is hot, coat
the bottom with just a bit of oil, pour the batter by about ¼ cup full leaving
space for the pancakes to spread. Turn
the pancakes when bubbles appear, and the sides of the pancakes are dry (the
bubbles won’t necessarily pop). When the
underside has is golden brown, remove to a platter and keep in a warm oven
while the remaining pancakes are cooked.
Serving suggestions:
*Serve with Cherry Tomato Sauce, sauteed spinach, and a slice of fresh mozzarella cheese,
or a few crumbles of feta cheese.
**Zucchini Pancakes with Cherry Tomato Sauce would also be
tasty served with roast chicken or pork; reminiscent of chicken & waffles.
***If you don't feel like making the sauce, a little Sriracha and honey would be mighty tasty on the Zucchini Pancakes
***If you don't feel like making the sauce, a little Sriracha and honey would be mighty tasty on the Zucchini Pancakes
CHERRY TOMATO SAUCE
2 Shallots
minced, about ¼ cup
2 Tbsp. Extra virgin olive oil
1 lb. Cherry or grape tomatoes
1 cup Water
3 Tbsp. Maple syrup
1 ½ Tbsp. Sherry, or red wine vinegar
¼ tsp. Salt
¼ tsp. Pepper
1 tsp. Corn starch, mixed with 1 Tbsp. cold
water
1. Add the shallots
and olive oil to a medium sauce pan, cook stirring frequently over medium
heat. When the shallots have softened,
stir in the tomato paste and cook for about 30 seconds. Add the remaining ingredients except the corn starch mixture take a paring
knife and pierce about half of the tomatoes so that they will release some of the
juices into the sauce. Partially cover
the pan and bring to a boil. When the
tomato skins begin to burst (about 10 minutes), remove the lid and continue to
simmer until most of the tomatoes skins burst and the liquid had reduced by
about a third (about 5 minutes). Stir in
the corn starch mixture, and when the liquid has thickened, remove the pan from
the heat. If the sauce gets too thick,
stir in a bit more water.
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