Veggie Pancakes with Fried Eggs.
The light coming through our back windows this morning is brighter than usual. The angle in which it reaches the kitchen creates a spot light. On to the stage steps these gorgeous veggie pancakes.
I did not plan for this. When I opened the refrigerator door I was reaching for coffee cream. Instead out came zucchini, summer squash, asparagus, carrots and scallions.
Apparently it was their time to shine. Shredded veggies tossed in a simple batter made from flour, egg, buttermilk, panko crumbs and seasoning.
Pan sautéed until golden brown on each side. Simply served topped with fried eggs.
A star is born.
Now. On to that cup of coffee.
Veggie Pancakes Topped with Fried Eggs
Ingredients
For veggie pancakes…
- 5-6 asparagus spears blanched and diced
- 3 scallions thinly sliced
- 1 small zucchini shredded
- 1 small summer squash shredded
- 1 carrot shredded
- 1 egg
- 1/3 cup flour
- 1/3 cup buttermilk
- 1/3 cup panko bread crumbs
- 1 tsp. Mrs. Dash Garlic & Herb seasoning
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- pinch cayenne pepper
- pinch nutmeg
- 1 tsp. butter
- 1 tsp. olive oil or more if needed
To serve…
- 4 eggs
- fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 300 degrees.
- Blanch asparagus for 2-3 minutes, then cut into small pieces. Slice scallions. Shred remaining veggies then squeeze between paper towels to remove excess moisture.
- Beat together egg, flour, buttermilk, breadcrumbs and seasonings. Toss veggies in batter. Form into pancakes about 2-3 inches in diameter.
- In a large skillet melt butter and olive oil. Pan fry pancakes until golden brown on each side. Transfer to baking sheet and hold in warm oven while preparing eggs.
- Fry eggs in skillet and serve on top of veggie pancakes. Garnish with fresh cilantro or parsley.
Notes
Veggie pancakes can be made with the stars in your veggie drawer.
Buttermilk can be replaced with whole milk.
Buttermilk can be replaced with whole milk.
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