Monday, November 3, 2014


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.  

Most cultures have some version of a savory pancake, and they probably think that it’s weird to eat them with chocolate chips and maple syrup!

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!

Serves 4

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

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.

You may also like: 

Totally Possible Veggie Feta Pie
Quinoa Pancakes with Easy Mixed Berry Sauce

Spanish Tortilla plus Cheese Bread
Tomato and Cheddar Pie

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