CSA Pancakes vol. I

I came up with this dish when we had all sorts of veggies from our CSA (community supported agriculture),  and I happen to love savory pancakes! This recipe could be substituted with a wide variety of vegetables, cheeses, meats, herbs and spices. It's easy to mix together with whatever you have available, and don't forget leftovers! With the basic batter ingredients, you may also make adjustments. For a more fluffy pancake, add more flour. If you prefer thinner, more omelet-like cakes, add more eggs. This particular pancake was delicious topped with either a yogurt cucumber salad or a soft goat cheese. - Zack

Dry Ingredients 

1 cup flour

1 t. baking powder

1/4 t. baking soda

1/2 t. salt (to taste)

1/2 t. pepper (to taste)

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

1. Whisk together, flour, soda, salt, pepper and other dry spices until combined. 
2. Add vegetables and toss until coated in flour mixture.
3. In another bowl, whisk together dairy, eggs, and butter/oil. 
4. Pour this mixture over the flour and vegetables and stir until just combined. Batter may be clumpy - this makes fluffier cakes!
5. Warm up a griddle or skillet to medium or medium/low heat. Add a bit of fat to lubricate pan. 
6. Wait until fat has melted, then drop 1/4 cup of pancake mixture into skillet. (pictured)
7. Leave cakes to cook until small bubbles appear through the batter and cakes are slightly browned. 
8. Flip over. Cook until both sides are browned.