
Dry Ingredients
1 cup flour
1/2 t. ground turmeric
1/2 t. ground cumin
1/2 t. ground coriander
Vegetables Ingredients
Pictured left: vegetables prepared for CSA cakes - Chives (top), carrot (center-left),golden beet (bottom-left), summer squash (bottom-center, purple cabbage (right)1/2 c shredded beet
1/2 c shredded summer squash
1/2 c shredded carrot
1/2 c shredded purple cabbage
1/4 c chopped chives
1/4 c chopped green onion
6 cloves of garlic, chopped
1 small chile (finely chopped)
Eggs and Dairy Ingredients
1 cup yogurt/kefir/buttermilk
5 eggs
1 tbs butter or oil
Directions
- Whisk together, flour, soda, salt, pepper and other dry spices until combined.
- Add vegetables and toss until coated in flour mixture.
- In another bowl, whisk together dairy, eggs, and butter/oil.
- Pour this mixture over the flour and vegetables and stir until just combined. Batter may be clumpy - this makes fluffier cakes!
- Warm up a griddle or skillet to medium or medium/low heat. Add a bit of fat to lubricate pan.
- Wait until fat has melted, then drop 1/4 cup of pancake mixture into skillet. (pictured)
- Leave cakes to cook until small bubbles appear through the batter and cakes are slightly browned.
- Flip over. Cook until both sides are browned.
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