Savory Pancakes: 3 Ways

This is what you make for brunch this weekend: Savory Veggie Pancakes— 3 Ways

As a self-proclaimed dessert breakfast person, savory pancakes have found love in a hopeless place (my heart)

These are a great way to clean out your fridge and all the veggie scraps left behind and make a savory take on the classic American breakfast staple

Savory Pancakes: 3 Ways

Yield: about 4 pancakes

Time: about 1 hour (+ rest time)

INGREDIENTS

Pancake Batter (each batch of batter serves one filling)

• 1/2 cup all-purpose flour

• 2 tbsp cornstarch, substitute with flour

• 1 1/2 tsp baking powder

• 1 egg

• 1/2 cup plant-based milk, room temperature

• 1 tbsp lemon juice

• 2 tbsp melted butter (vegan or reg)

• 1/2 tsp turmeric, optional

• 1/2 tsp garlic, recommended 

Filling Options (each batch of batter serves one filling)

(Cabbage Filling)

• 1 cup red/green cabbage, thinly sliced

• 1 tbsp olive oil

• 1 tsp mala spice

(Leek Filling)

• 1 leek, halved and sliced; leaves removed

• 1 tbsp olive oil

• 1/2 tsp sumac

• pinch of salt

(Snap Pea Filling)

• 4oz snap peas, ends trimmed

• Zest of 1 lemon

• Pinch of salt

DIRECTIONS:

1. Prep/Cook the veggie: Thinly slice cabbage, halve and slice leeks, and/or trim ends of snap peas. {To cook cabbage} Add cabbage to the pan and season w/ salt, saute for 1 min until softened. Add mala spice mix and sauté for another minute. Remove from pan. {To cook leeks} Saute leeks in 1 tbsp olive oil w/ pinch of salt until softened. Add sumac and saute for additional 2-3 mins. Remove from pan. {To cook snap peas} Sautéed snap peas in 1 tbsp olive oil until blistered on both sides, about 2 mins. Add lemon zest and toss to coat. Remove from heat.

2. Make the batter: In a bowl, combine flour, cornstarch, baking powder,  garlic powder, and turmeric. In a separate bowl, combine the milk, lemon juice, egg, and melted butter until combined. Whisk in the liquids to the dry mixture until combined. (The batter amount is enough for one veggie filling, if making all 3, triple the batter amount)

3. To cook pancakes: Sprinkle or place the cooked veggies on each pancake and/or mix the batter into the sautéed veggies. (For the leeks, I like to combine the leeks and batter like the mixture for the latke. For the Cabbage/Snap Peas, I like to place them on top of the uncooked batter once poured onto the pan.) Heat a nonstick pan over medium-low heat and pour pancake batter with veggies in 1/4 cup increments. Cook on one side until golden, about 2-3 mins. Flip and cook for an additional minute or so.

4. Serve with labneh, chopped herbs (dill/parsley), harissa spice blend, and a drizzle of extra virgin olive oil!