Receipe of the Week: Vegetable Pancakes and Ginger Syrup

Who decreed that pancakes must be a doughy, one-dimensional breakfast food? Who made up the rule that syrup must taste of maple? These are habits acquired from the past when food was fuel and not yet a playground for creative adults.

I love maple syrup, especially the real stuff my Dad used to make from the sap extracted from our maple trees during the cold Maine winters. But really we can think beyond tradition can’t we? Break the rules? Thumb our nose at the ancestors?

Or am I committing sins against comfort food? Why change what generations have thought was perfect? Who has the right to commit such sacrilege?

Am I feeling pangs of guilt?       

Not a bit. This syrup is too good.  These pancakes can be served for breakfast, lunch, supper, or as an appetizer.

Recipe below the fold.     Follow @DwightFurrow

 

Vegetable Pancakes and Ginger Syrup

Makes 6 medium-size pancakes

Ingredients for the pancakes:

8 oz. green cabbage, shredded
8 oz Kale, stems removed, chopped
1/2 large red bell pepper, very thinly sliced
1 carrot, sliced into thin ribbons using a vegetable peeler
2 eggs
1 egg yolk
1/2 cup milk
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons melted butter
2 tablespoons chives, chopped
Ginger syrup (see below)

Preparation for the Pancakes:

1. Boil cabbage in salt water for 3-4 minutes, drain and press out excess water

2. Boil Kale in salt water for 6-8 minutes until it has the texture you want. Drain and press out excess water.

3. Meanwhile, combine the eggs, yolk, milk, flour, melted butter, baking powder, baking soda, and salt in a food processor or blender and process until smooth. (the baking soda will help with the browning. The baking powder will help the cakes rise a little)

4. Add flour mixture to a bowl, stir in the vegetables and chives making sure vegetables are evenly distributed.

5. Over medium heat, melt 2 tablespoons of butter

6. Spoon the batter into the skillet using 2 large tablespoons for each pancake. (You can make adjustments depending on how large you want the pancakes to be)

7.Turn pancakes when they are golden brown on the bottom and continue cooking until both sides are golden brown. Make in batches reserving first batch in a low oven until the rest are cooked. Add more butter to the frying pan as needed.

Ingredients for the syrup:

1 cup water
1 cup Sugar
1 1/2 inch piece of ginger root
1 bay leaf
1 tspn lemon juice

Prep for Ginger Syrup:

1. Using a microplane or other grater suitable for ginger, grate 1/2 inch of ginger root.
2. Chop the remaining 1 inch of ginger
3. Add bay leaf, chopped and grated ginger to the water and bring to a boil
4. Stir in the sugar and boil until sugar is dissolved stirring constantly. Strain to remove solids.
5. Allow to cool, and mix in lemon juice. (Add more juice if you want a more tart syrup)