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Prep 15 mins
Cook 15 mins
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.
- 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
- tomato jam
- mango ketchup
- Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
- Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
- 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.
- 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.
- Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
- For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!
This was ok. Reduced the eggs to 2 - would have been soupy with 4. (Perhaps my eggs were larger?) Flavor was ok - maybe some bell pepper would have perked it up? Or more onion? These were certainly healthy, but I'd have welcomed a bit more flavor, at least as an optional?
I don't make pancakes a lot, but when I do I like to try anything that's a little different, & these pancakes definitely are that ~ Great, great flavor! And since I'm not much for sour cream, I set out a side of mild chunky salsa as well as several chutneys, & I really like the 'cakes with the chutney! A very nice keeper recipe, Sharon! [Made & reviewed in Newest Zaar Tag]