Monday, August 12, 2013
Garden Veggie Pancakes
This is how I spent my weekend! The girls and I went up to Harper's Ferry with my parents for the weekend; they have a place up there and try to make it up every weekend throughout the summer and fall.
It was relaxing, we had perfect weather and enjoyed a full day out on the water. The girls got to fish, played on the beach, went tubing and enjoyed the beautiful surroundings.
It's back to the grind today and even after going to bed early I'm still tired! They wear me out.
Last Thursday before we left I made up these veggie pancakes using some of our produce box. They made for a nice little appetizer to our meal and something that most of us really enjoyed.
Before I forget, this is a glimpse of what we received for last week. Lots of cucumbers! I've also been starting to get some in my own garden. I think we'll be eating cucumbers at every. single. meal! The kids immediately ate through the carrots. I did make a small batch of pickles that night, they're pretty good but a little sweet. I prefer dill pickles, so I'll have to tinker around and see if I can come up with a good recipe.
You can incorporate any sort of veggies you have on hand, but I used carrots, zucchini, potatoes and corn. These were so good! The hubby loves hot sauce with just about anything so that's what he topped his with. I enjoyed mine with just a touch of sour cream and salsa. We added just a little bit of cheddar cheese in the batter and they were perfect. I never thought I'd be one to enjoy vegetables this much, but I really do have fun each week creating new dishes that are healthy and good for us.
Garden Veggie Pancakes
1 zucchini, grated
1 medium potato, grated (I used 2 small new potatoes)
1 medium carrot, grated
1/4 whole wheat flour
salt and pepper, to taste
1 tsp garlic powder
3/4 tsp dried basil
1/4 cup fresh or frozen corn kernels
1/2 cup cheddar cheese
Olive oil, for frying
In a medium sized bowl, combine eggs, flour and seasonings. Add in grated vegetables and stir to combine. Sprinkle in corn and cheese and combine well.
In a skillet, heat 1-2 tbsp of olive oil over medium heat. When skillet is ready, drop batter onto skillet and let cook for a few minutes and then flip to other side. Let cook until each side is golden brown, remove to a plate lined with paper towels. Serve immediately with desired toppings such as sour cream and salsa.
Makes about 12 pancakes. These are best served warm.