We decided on cabbage, carrots, green onion and bacon. This is a great last minute supper idea, as it has all of the elements of a balanced satisfying meal. You could call it a vegetable fritter although it is a "pancake" the vegetables over power the batter which acts more like a binder.
We also found inspiration from Closet Cooking; Kevin illustrates a perfect flip method using a plate (if you're making one large pancake as opposed to a few smaller ones.
Onto the recipe!
1 cup spelt flour
3/4 cup water
2/3 cup shredded cabbage
1/4 cup grated carrots
1 green onion, sliced
3 strips bacon
1 avocado, ripe
2 tsp lemon juice
1 tsp Dijon mustard
Dash of Worcestershire sauce
Salt and Pepper
Blend in a food processor, add water if needed.
To make pancake: Combine flour, water, egg, vegetables and salt. Pour into oiled non stick pan, layer bacon on uncooked side. Cook 5-10 minutes each side of until golden brown.
Makes enough for one meal or two snacks!
|batter pre pancake|
|drizzled with avocado dressing and chili sauce!|
And with the extra bacon, we decided on a scrumptious BLT salad! (We used the avocado dressing above).
|Croutons: bread, olive oil and salt/pepper|