May 11 2011
Pancakes for Dinner
This one is just a quick midweek idea. When the thought of breakfast for dinner sounds great, but having something starchy and sweet isn’t your idea of a real meal, try something new and healthy. Since summer is around the corner, and supermarkets are starting to show us something more than broccoli and bananas in the produce aisle, why not take advantage of the lovely-looking squash that are beginning to grace the shelves? This is a recipe you can carry through late August, and just when you don’t know what to do with those pesky zucchini that are threatening to take over half of your neighborhood, you’ll remember this recipe and thank me for the post; these are light and perfect for a dinner outside with a green salad and a glass of Sauvignon blanc. Enjoy.
Zucchini pancakes
2 zucchinis, grated
4 eggs
1/4 cup flour
1/4 cup chopped mint
1/3 to 1/2 cup crumbled feta cheese
black pepper
Lightly salt the grated zucchini and let them render some water through a colander. While this is taking place, whisk together the rest of the ingredients. Squeeze as much water as you can out of the grated zucchini and mix in the batter. Cook in a large saute pan in a little olive oil over medium heat, 1/4 cup at a time, on both sides, until golden. Serve with a green salad and dinner’s ready!
Shredded and ready
Green Mint & Eggs (à la Seuss)
All mixed up...
Dinner for Breakfast?
Yum. I will definitely be trying this one!