This is one of my go to recipes. It has a little bit of prep work involved, but it’s really adaptable and filling and has lots of protein, and it’s pretty nice as leftover both cold and warmed up. It’s almost more of a technique than a recipe, and there are a lot of different ways you can make it based on what you like and what you have in your fridge/freezer. I know it looks intimidating, but I just wanted to explain all the variations you can make.
You will need
- the vegetable/bean of your choice (I like zucchini, carrots, chickpeas, pinto beans, white beans, and peas best) these can be fresh or frozen or canned. You can even use left overs from other things, or play with combinations. I would probably not use avocados though, but who knows, maybe it would be amazing.
- an egg or two
- some oil or butter
- a frying pan and burner
- toppings if you want them
- probably salta knife and/or microwave, depending on your exact plans
1. Prep your vegtables. This can mean different things for different kinds of veggies. Mush canned beans a little bit. If your veggies are frozen heat them up in a microwave or by running them under hot water. They don’t need to be hot, just thawed and de-iced.If you aren’t using beans, chop up your vegetable into little pieces. You can grate them with a grater if you’re feeling fancy, but a small-ish chop is fine. I aim for 1/2 of bite sized pieces usually. Some things, like peas you can mash which work just as well. If you’re using something raw, slow to cook, and not good raw (eg: zukes) pre-cook them a tiny bit. Microwaves are great for this. Give your chosen vegetable a few seconds in the microwave, just enough to soften them up. This step probably not necessary for most things though.
2. Mix your veggies with an egg or two. You want a mixture that is thinner than toothpaste but still fairly thick. If your vegetables are particularly wet ones, like zucchini or tomatoes, you can add some flour to help everything stick together. Usually a few teaspoons works out well. Add a pinch of salt if you want to. You can also add spices or pretty much anything that strikes your fancy. A pinch of Cayenne is pretty nice.
3. Put some oil or butter in a pan and heat it up. You want this pretty hot to minimize the greasiness of your pancakes.
4. Cook your pancakes in the pan, flipping at least once, until they are golden brown and the egg is cooked.
5. If you want toppings now is your moment. :)
6. put the food in your mouth and be nourished.
Some toppings I like: Lemon juice, grated cheese, one time I had some left over sour cream which was amazing, other vegetables, or salt and pepper.