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Tuesday, July 2, 2013

Summer Vegetable Pancakes with Basil Chive Cream

Summer Vegetable Pancakes with Basil Chive Cream 

For Basil Chive Cream
3/4 c. sour cream
1/4 c. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste

For Pancakes
2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil

Make Basil Chive Cream
In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes
Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.
Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.
Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.

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