VEGGIE CAKES
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Provided by Cheryl Bennett
Time 1h20m
Number Of Ingredients 15
Steps:
- Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
- Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
- Set the drained zucchini aside.
- In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
- Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
- Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
- Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
- Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
- Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
- Repeat until mixture is gone!
Nutrition Facts : Calories 109 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 537 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRIDDLE VEGGIE CAKES
These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.
Provided by LilPinkieJ
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
- Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
- Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
- Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
- Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
- Keep warm in a low oven (250°F) until all cakes are made, if desired.
Nutrition Facts : Calories 42.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 331.6, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 3.6
GRIDDLE CAKES
Over time I had developed a vague impression that griddle cakes (as opposed to pancakes) was made with cornmeal. I don't know if that is an accurate definition or not, but these are the griddle cakes that I came up with when I tried to make some. They are very good served with syrup or honey.
Provided by MsLizze
Categories Breakfast
Time 30m
Yield 10 cakes
Number Of Ingredients 8
Steps:
- Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
- Sift together the dry ingredients in one bowl.
- In a separate bowl, combine the eggs, milk, and butter.
- Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
- Pour the batter onto the hot pan in about 4" circles.
- Flip the cakes when they get bubbly on the one side.
- Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
- If the griddle cakes are cooking too fast, reduce the heat.
- Never flip the griddle cakes more than once as this will make them heavy.
- Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.
OREGON GRIDDLE CAKES
Provided by Jan Gassner
Categories Dairy Egg Breakfast Brunch Kid-Friendly Pan-Fry Bon Appétit Oregon Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
- Serve pancakes hot with raspberry jam and maple syrup.
VEGGIE GRIDDLE CAKES
You can serve these pancakes for breakfast or dinner! Biscuit mix is combined with yogurt, eggs, onion and bell peppers. A garnish of parsley and diced tomatoes completes the dish.
Provided by sal
Categories Vegetarian Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium bowl blend eggs, yogurt and biscuit baking mix.
- Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnished with parsley and tomatoes.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 68.7 g, Cholesterol 187 mg, Fat 23.6 g, Fiber 4.3 g, Protein 16.5 g, SaturatedFat 5.8 g, Sodium 1062.4 mg, Sugar 18.9 g
RAISED GRIDDLE CAKES
This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.
Provided by TBURRISS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time P1DT48m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
- In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
- Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 68.5 mg, Fat 4.5 g, Fiber 2.9 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 6.4 g
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