Spicy greens growing in my garden...


A super simple, garden friendly side or main dish for anytime of year are these lovely savory pancakes. I sauteed a couple of cups of finely chopped and grated mixed produce, and stirred it into a small batch of pancakes -- just ordinary pancakes. And then fried silver dollar sized cakes to serve with tamari, or yogurt, or sour cream, or mushroom gravy, or nothing at all...
We had them with a spicy lemongrass and hot pepper marinated pork loin. Perfect. Great for camping, too. And a nice way to use up the little odd bits that might have been gathered in the garden or are left in the vegetable bin.

Veggie Pancakes
1.25 cups dry pancake mix (I used Peace Pancakes mix, soon to be available at the Chez, but any mix will do. I would avoid the overly sweet.)
1 egg
1 T. olive oil, plus more for frying
Sufficient water to make a medium to thin pancake batter (start with one cup of liquid)
2 cups finely chopped or raw veggies of your choice

I used shiitake mushrooms, serrano peppers, scallions, onion, broccoli, grated carrot, grated ginger and minced garlic, and I sauteed them.
I also left the batter to sit for 30 minutes to develop, while I chopped, grated and sauteed the vegetables. It allows the natural sugars to develop, resulting in a more attractively browned pancake.