Good morning...TGIF
A good recipe for you this morning....Veggie Pancakes. They are kind of like latkes or potato pancakes, but without the potatoes. They are gluten free if you use the corn flour instead of the cornmeal and are good both hot and cold.
This is a recipe submitted by GreenStop's Veronica and she says to dip in either pesto or sour cream...sounds good!
2 cups finely grated zucchini
you can add spinach, or take out one of the other veggies to your taste
1 cup grated carrots
1 cup kernel corn, drained
1 large egg
2 tlbs plain yogourt (or sour cream)
1/2 tsp each, salt and pepper
1/2 cup flour (gluten free if you prefer)
1/2 cup of fine yellow cornmeal (or cornflour)
1 tsp baking powder
1/2 cup grated cheese
vegetable oil
Using your hands, squeeze excess water out of grated zucchini. Place in bowl with carrots, corn and any other vegetables and toss to mix. Add egg, yogourt, salt, pepper and any other seasoning. Mix well.
In a separate bowl, whisk together flour cornmeal and baking power, adding to other mixture along with the cheese. Stir until well blended. The batter will be thick like pancake batter.
Heat oil in skillet over medium heat. Form each pancake with 2 or 3 tablespoons of batter and slightly flatten on skillet (if too thick in centre, won't cook properly).
Cook until golden brown on each side. Add more oil if you want them crispy/crunchy or have a crappy pan and they start to stick. (see the GreenStop skillet post.... www.topiagreenstop.com/news/416-proper-care-of-your-skillet .
Thats it! A big thanks to Veronica for the recipe.
Song of the day
www.youtube.com/watch
Have a great weekend
Catherine
1/2
Recipe Friday - Veggie Pancakes
