Monday, August 29, 2011

Vegetable Pancakes

I've launched a little food-related project in conjunction with the folks at Fooducopia, a site where small food producers sell their products. My part in this is that I'll be creating recipes specifically for products sold on the Fooducopia site. This is one of those recipes.

The product I'm working with this time is Bunnery O.S.M. Pancake and Waffle Mix.

When I got the pancake and waffle mix, I wondered what I could do with it to make it different. I toyed with the idea of adding a handful of dried fruit and calling it a day, but that would be too simple. That's not a recipe, it's a minor modification.

And then I started thinking about savory pancakes. This mix has whole wheat and seeds and things - so why not use it for something savory instead of sweet? The overflow of fresh produce from the farmers market was sort of glaring at me, so I grabbed a zucchini, a potato, and an onion and reduced them to shreds.

Afterwards, I realized the fresh corn would have made a nice addition as well, but when you make this, you can do your own adapting.

The idea is very similar to potato pancakes which uses flour for the thickening/binding, along with an egg. This recipe can be doubled easily. You need just enough egg to coat the vegetables with just a little in the bottom of the bowl, so when you get to tripling and quadrupling the recipe, you may not need to add quite as much egg. About 1 tablespoon of the pancake mix per egg is enough. You want it to thicken the egg a bit, but it should still be very loose and somewhat runny - not like a batter, just a slightly thicker egg.

Vegetable Pancakes

1 small-to-medium zucchini
1 small potato
1 small onion
1 egg
1 tablespoon Bunnery O.S.M. Pancake and Waffle Mix
Pinch of salt; pepper to taste
Olive oil, for cooking

Shred the zucchini into a bowl. (I used a mandoline to make a fine julienne, but a regular grater would work just as well. Peel the potato and shred it into the bowl. Remove the skin from the onion and shred it as well.

Add the egg, pancake mix, salt and pepper. Stir to combine.

Drizzle a small amount of olive oil into a nonstick pan and heat to medium. When the pan is hot, add scoops of the pancake mixture to the pan, flattening them as you go. You want them fairly thin.

Cook until browned on one side, then flip them over and cook until browned on the second side.

Serve warm. These would be great with a dollop of sour cream or Greek-style yogurt. Or, if you prefer something with a little heat, top them with salsa.

To be clear, I'm not reviewing or endorsing the products in this recipe. I've created the recipe for Fooducopia to post on its site and I'm re-posting the recipe here for my readers as well. Then again, since I created the recipe, rest assured that I liked it. I don't cook stuff that we're not going to eat.