A PANCAKE WITH PUNCH
Savoury zucchini breakfast dish is sure to be a hit
I originally came up with this savoury skillet pancake as a way to make a dent in the many pounds of zucchini a friend gifted me from her garden, but it is now a perennial favourite.
In it, shredded zucchini is mixed with just enough egg and flour to bind it into a tender pancake. The batter is poured into a skillet and then baked, making it more healthful and far less messy than using the stovetop.
The trick to making the pancake tender is to salt the shredded zucchini a bit, let it drain for 15 minutes, and then squeeze out as much water as possible.
Once baked, the pancake emerges from the oven golden and fragrant.
BIG ZUCCHINI PANCAKE WITH YOGURT-FETA SAUCE
Serves: 6
For the sauce:
1/2 cup (125 mL) plain Greek
■ yogurt (whole milk or low-fat) 1/3 cup (80 mL) crumbled feta
■ cheese (1 3/4 oz/50 g)
1 tbsp (15 mL) chopped fresh dill
■ fronds
1 tsp (5 mL) fresh lemon juice
■ 1/2 tsp (2.5 mL) extra-virgin
■ olive oil
1/2 small clove garlic, finely
■ grated or minced
For the pancake:
1 tbsp (15 mL) extra-virgin olive
■ oil, plus more for coating the pan
2 medium zucchini (1 lb/454 g
■ total), coarsely grated
1/2 tsp (2.5 mL) kosher salt
■ 2 large eggs
■
1/2 medium onion, coarsely
■ grated and drained
1/3 cup (80 mL) whole-wheat
■ pastry flour or all-purpose flour 1 tsp (5 mL) baking powder
■
1/4 tsp (1 mL) freshly ground
■ black pepper
1. For the sauce: In a medium bowl, stir together the yogurt, feta, dill, lemon juice, olive oil and garlic. Refrigerate until you’re ready to serve.
2. For the pancake: Preheat the oven to 375 F (190 C); position the rack in the middle.
3. Brush a 10-inch (25-cm), ovenproof non-stick or cast-iron skillet with a thin coat of oil.
4. Toss the zucchini with the
1/4 tsp (1 mL) salt in a colander set over a bowl and let drain for 15 minutes.
5. With your hands, squeeze as much water as possible out of the zucchini. (You can save the water for another use, such as a soup, stew or stock.)
6. In a medium bowl, whisk the eggs, then add the strained zucchini and onion.
7. Add the flour, 1 tbsp (15 mL) of oil, baking powder, the remaining 1/4 tsp (1 mL) of salt and the pepper and stir to combine.
8. Pour the batter into the greased skillet and spread it evenly with a spoon.
9. Bake, about 30 minutes, until the pancake is set in the middle, browned on the edges and is golden brown on top.
10. Transfer the pancake to a cutting board and allow to rest for 5 minutes before cutting into wedges. Serve with a dollop of the sauce on top or alongside.
For The Washington Post