These little savory pancakes are rare. Rare because pancakes do not ring a "healthy" bell that often. These little angels are as healthy and delicious as it can get for breakfast. Alternate pieces with greek yogurt and sweet tomato chutney (or tomato ketchup) give the right satisfaction. The satisfaction that you need on a weekend morning after having morning tea. The morning that really wants you to get out of your comfortable bed and help you plan your day. These little angels provide the energy exactly for that.
I used a Nordic Ware silver dollar pancake pan for the first time. Uniform 3 inch pancakes look rather cute. I am already looking forward to try this pan for other little pancake recipes.
Zucchini Pancake (Serves 2 for breakfast or 4 for appetizers)
(Adapted from recipe - winner for Food 52 contest in pancake category)
(Make about 14 small pancakes)
2 cup grated zucchini
1/2 cup grated potato
1 tablespoon cilantro leaves (chopped)
1 green onion (chopped)
1/4 teaspoon salt
1/4 teaspoon crushed black pepper
1 egg (2 eggs if making in larger size pan to hold the pancake together)
zest of 1 lemon
~ 1 tablespoon oil
- Grate zucchini and potato with a large size grater
- Mix them together and leave in a colander for 30 minutes to remove water
- Squeeze out excess water and dry with paper towel
- In a separate bowl, beat egg. Add chopped cilantro, green onion, lemon zest to the egg mixture. Add salt and pepper and mix well
- Add zucchini and potato to the egg mixture
- Grease each spot on pancake pan with oil
- Put the pancake on medium heat and place about 1 heaped tea spoon into each section and spread it evenly. Drizzle some oil on sides of the pancake. Flip after 2 minutes and cook for two minutes on the other side and remove from the pan
- If you want, you can preheat oven to 200 C and keep the cooked pancakes on a baking sheet to keep them warm.
- You will approximately make 14 small pancakes in two batches
- You can use any kind of pan to make them in small size. You can also make large size pancakes. It may help to use two eggs to make large size pancakes to make sure they remain intact while turning them.
- Serve with greek yogurt and sweet tomato chutney
Ingredients:
2-3 garlic cloves (crushed)
1 green chilli (optional)
3 medium roasted or ripe tomatoes
1 cup water
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/4 teaspoon cumin seeds
1 and half tablespoon sugar
- In a pan, heat oil. Add cumin seeds and crushed garlic and cook for a minute
- Meanwhile make puree of roasted tomatoes (or grate ripe tomatoes)
- Add tomato puree to the pan
- Add all spices except sugar and mix with laddle
- Cook for two minutes
- Add 1 cup water and let it cook on low to medium heat for ten minutes until water is evaporated
- If you are not using roasted tomatoes, simmer for additional 5-10 minutes to cook the tomatoes
- Add sugar and let it cook for another 2-3 minutes
- Taste and add more sugar if you like
- Enjoy this sweet chutney instead of tomato ketchup for many dishes.
4 comments:
These were indeed awesome. Although I had a "bigger angel" and not the "little angel" !
Thanks :)
Looks nice, I want to try this now! Btw, what is a pancake pan? Did you mean cup cake? I was also wondering, the image of the "pan" you have looks very different. What is that ?
Prajna: Look up "Nordic Ware Scandinavian Silver Dollar Pancake Pan" on amazon. It makes seven (3 inch) pancake in one setting. I think traditionally this kind of pan was used for small swedish pancake! The slots in this pan are only 1/4 inch deep as oppose to 2 inch in cupcake pan.
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