Friday, April 13, 2012

Carrot and Spring Onion Pancakes

Most people think of pancakes as a sweet breakfast treat, but savory pancakes can be just as delicious. They're versatile, too. Not strictly relegated to breakfast, you can serve savory pancakes with a salad for a light and tasty supper; or as a side (instead of potatoes or rice) with roast chicken or beef. I like to dress up these Carrot and Spring Onion pancakes with creme fraiche and snipped herbs and top them with a thin slice of gravlax for an elegant brunch dish.

For 7-8 3-inch pancakes, use the quantities below. You can double this recipe to make approximately 15 3-inch pancakes.

2 large eggs
1/3 C flour
2 T olive oil
2 T water
1/4 t salt or to taste
pepper to taste
1/2 C grated carrots
1/2 C chopped spring onions
vegetable oil for frying

1. In a medium mixing bowl, beat the eggs lightly.

2. Stir in the flour, olive oil, water, salt and pepper until combined.

3. Stir in the grated carrots and chopped spring onions until evenly distributed.

4. Heat 1-2 T oil in a medium skillet (coat should coat the bottom of the skillet).

5. Drop large spoonfuls of batter in the hot skillet. Lightly spread each spoonful of batter to make a round pancake. Cook until the bottom is browned; flip and cook until the other side is browned. Depending on the size of your skillet, you make have to fry the pancakes in batches. Add a little extra oil, if necessary, for each batch. Serve hot.

Today's bounty included:

From Sage Mountain Farms: Carrots, spring onions, red sails lettuce, broccoli raab leaves, arugula, purple Italian fresh garlic and loose spinach;

From JR Organics: Red carrots and red butter lettuce;

From Rancho Santa Cecilia: Golden Nugget mandarins and Hass avocados;

From Jaime Farms: Cauliflower, dill, cilantro, broccoli, and leeks;

From Drake Family Farms: Chevre.



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