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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook. Ingredients:
4 large eggs |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
2 cups grated zucchini (packed) |
2 cups grated carrots (packed) |
1/2 cup scallion, finely minced |
1/2 teaspoon dried thyme |
1/2 teaspoon dried sage |
1 teaspoon dried basil |
1/3 cup all-purpose flour |
cooking spray |
butter (optional) |
fresh mint leaves |
sour cream |
yogurt |
tomato jam |
ketchup |
mango ketchup |
Directions:
1. Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
2. Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
3. Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
4. When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
5. Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
6. For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!
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