Savory Pancakes
Base Batter (Adapted from the Mark Bittman recipe “Everyday pancakes”)
2 cups all purpose flour
2 teaspoons baking powder
½ tsp salt
2 eggs
1 ½ – 2 cups milk
(optional – 2 TBSP butter melted and cooled)
Mix together dry ingredients. Beat eggs and add to the milk. Add butter, and stir this into the dry ingredients. If the batter seems thick you can add more milk. Don’t over-beat.
Savory Ingredients:
½ – 1 grated zucchini
1 finely chopped bell pepper
¼ finely chopped white onion
1 cup feta cheese
Warm a skillet with about 1 tablespoon of olive oil. Add onions and cook about 5 minutes. Add the rest of the vegetables and sautee until about al dente (color is bright).
LET COOL
Take as much pancake batter as you would like for the savory cakes and blend vegetables with the batter and feta cheese.
Cook just like regular pancakes. If you make some small ones they also make nice to-go snacks for toddlers. Save the rest of the batter for sweet cakes!
Bonus Nutrients: This pancake recipe lends itself very easily to adding cooked ancient grains like amaranth, millet and quinoa. This gives your pancakes a big protein and B vitamin boost, so no post-pancake carb crash! Take a short cut and cook 1/2 cup of each grain (total 1.5 c. grains), and simmer in 3 cups of water for about 20 minutes. Once the grains are cooked you can add any amount you like to the pancake batter. If you have picky eaters you can add up to a cup and it won’t even be noticed.
