Out of the Garden Pancakes…The Greener Latke?

 

I’ve been wanting to take some photos of my Out of the Garden Pancakes, so I made them for dinner for meatless Monday this week.  When making them I was reminded of latkes and that Hannukah is coming up so soon this year.  My kids even said “These look like green latkes.”  I think these could be another addition to your Hannukah table and would go nicely with the usual potato latkes if you’re looking for a twist and some color.

Out of the Garden Pancakes

from The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler page 115

Children who “don’t eat vegetables” will eat these pancakes.  They are a filling entrée, a   hearty snack or a side dish for grilled meats.

Makes about 10, (4 inch) pancakes

1 cup organic broccoli or broccoli florets

12 organic asparagus spears

1 cup (6 ounces) sliced organic brown mushrooms

¼ cup chopped organic onion

1 large garlic clove, minced

¼ cup expeller pressed canola oil

2/3 cup organic whole wheat flour

1 tablespoon fresh dill weed

1/8 teaspoon sea salt

1 large cage free, organic egg

¼ cup organic milk

1 cup shredded cheddar cheese (optional)

Place broccoli and asparagus in a steamer basket set in a pot filled with about 1 to 2 inches of lightly boiling water.  Do not let water touch vegetables.  Cover and steam vegetables for 4 to 5 minutes, or until tender. 

Put steamed broccoli, asparagus, mushrooms, onions, garlic in a food processor and pulse on and off to chop, or chop by hand.  Be careful not to puree.  Transfer chopped ingredients into a large bowl and stir in oil, flour, dill and salt.  Add the egg and milk and mix thoroughly with a wooden spoon. 

Heat a large non-stick skillet over medium heat and coat with cooking spray.  Drop batter by ¼ cups into the skillet and cook until firm on bottom, about 2 minutes.  Turn the pancakes with a spatula and sprinkle cooked side with cheddar cheese, if desired.  Cook other side until golden, about 1minute.

TIP

Adult Treats.  This recipe can become adult hors d’oeuvres by dropping batter by tablespoonful for bite size treats.  Top these pancakes with a spoonful of baby’s left-over apple puree or a dollop of sour cream or crème fraiche.

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