Last Friday, I made my weekly trip to the Farmer's Market with a friend of mine. We walked around and around the stalls in wonder at the colour, smells and selection we had before us. Apples were available in abundance, peppers were sold by the half-bushell and the tomatoes, unfortunately speckled with small black marks as a result of this past summer's substantial rainfall, were begging for someone to take them home. All were appealing to me, but none as much so as the butternut squash.
So, with my butternut squash peeled and ready for use, I set out to make a savoury pancake after hearing all about them last week on this show. With the exception of blinis and latkes, I don't have much experience with this type of quick-bread. My pancakes are usually glistening with some maple syrup or honey, fresh fruit and nuts. But this version used two kinds of vegetables, spices and sour cream - and I think I now prefer them to the former variety I loved.
Delicious when served warm, with a topping of sour cream or plain yogurt, these little flapjacks also make for a great addition to the school lunchbox. Use whatever vegetables you have on hand, or the ones I've used in this recipe, and I don't think your little chefs will be disappointed. Encourage them to help you with this one by allowing them to grate their veggies. My guys love using the box grater - it seems to make everything more fun. To protect their little fingers, try piercing your veggies with a fork and move the veg along the blades that way so fingers don't get caught on the surface.
I might suggest making these other market goodies, while they're still in season and available. How about zucchini and carrots or sweet potato and red onion? Maybe even Yukon gold potatoes and celeriac or squash and apple? I think all of these combinations would work nicely as well. Do you enjoy savoury pancakes? How about your children? I'd love to hear your thoughts and wish you all a great day!
**For the winner of the book giveaway please scroll down to yesterday's post!
Vegetable Pancakes, adapted from this Paula Deen Recipe
1 cup grated butternut squash
1/2 cup grated white onion
2 tbsp butter
1/2 whole wheat or all-purpose flour
1/2 tsp baking powder
1/2 tsp garam masala
1/2 tsp salt
1/4 cup milk
oil for the pan
~ Melt the butter in a saucepan set over medium high heat. Add the squash and onion and cook until golden, approx. 10 minutes.
~ While the veggies are cooking, combine the flour, baking powder, garam masala and salt in small mixing bowl. Combine the egg and milk in a glass measuring cup and blend well. Set aside.
~ When the veggies are finished cooking, add them and the egg mixture to the dry ingredients. Combine well.
~ Drizzle a small amount of oil into the pan the veggies were cooking in. Add large spoonfuls of the pancake mixture to the pan and cook for 2 minutes on each side. Serve with sour cream or yogurt.