This is a vegetarian recipe that I tweaked from Vegetarian Times. You can go two ways with this savory pancake-like entree. I like to go soul-food with it and serve it with beans and sautéed kale, but Scott likes it when we go Latin with it and serve it with beans, topped with salsa and avocado. It has cornmeal, onions, and cheese, so it makes sense both ways. Your pick!
1.5 c. all-purpose flour
1/4 c. yellow cornmeal
1/2 t. salt
1/2 t. baking powder
4 carrots, grated (about 2 cups...Please use a food processor for the grating if you have one. It's exhausting doing it by hand! Or better yet, buy pre-grated carrots.)
8 small green onions, thinly sliced
2 eggs, lightly beaten
1 c. plant-based milk
Combine flour, cornmeal, salt, and baking powder in a medium bowl. Add carrots, green onions, egg, and milk, and mix well.
Heat a large cast iron skillet over medium heat. (Be sure the skillet is hot before you put batter in. I tried doing otherwise, and the cakes got gummy and stuck to the skillet.) Scoop about 1 - 2 T. of batter into the pan, and spread it flat with the back of your spoon to about 3 inches in diameter. Cook cakes 2.5 - 3 minutes per side, or until golden brown. Transfer to a plate. Repeat with remaining batter.
Serves 4.
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