BA­CON AND CAB­BAGE PAN­CAKES WITH PARS­LEY SOUR CREAM

Simcoe Reformer - Times-Reformer - - SPORTS -

Pars­ley Sour Cream: 1 cup (250 mL) sour cream 1/4 cup (60 mL) finely chopped fresh pars­ley 2 tbsp (30 mL) finely chopped fresh dill or 1 tsp (5 mL) dried dill weed 2 tbsp (30 mL) sliced green onion 1/2 tsp (2.5 mL) grated lemon peel Whisk all in­gre­di­ents to­gether in a small bowl. Makes about 1 cup (250 mL). Ba­con and Cab­bage Pan­cakes: 1 cup (250 mL) diced ba­con 1 cup (250 mL) finely diced cab­bage 1/2 cup (125 mL) finely diced shal­lots 11/2 cups (375 mL) all-pur­pose flour 1/2 tsp (2.5 mL) bak­ing powder 1/2 tsp (2.5 mL) gran­u­lated su­gar 1/2 tsp (2.5 mL) salt 11/2 cups (375 mL) no-saltadded chicken broth 4 large eggs Canola oil Heat a large fry­pan over medium heat. Saute ba­con un­til crispy, about 10 min­utes. Add cab­bage and shal­lots; con­tinue to saute for 3 — 5 min­utes or un­til veg­eta­bles are soft­ened. Drain off all ba­con fat; dis­card. Trans­fer mix­ture to a heat­proof bowl. Re­frig­er­ate un­til cool. Com­bine flour, bak­ing powder, su­gar and salt in a medium bowl. Add broth and eggs. Whisk un­til smooth. When cool, add ba­con mix­ture to bat­ter. Stir to com­bine. For each pan­cake, pour 1/4 cup (60 mL) bat­ter into lightly oiled fry­pan over medium heat. Cook pan­cakes in batches un­til golden brown, about 2 — 3 min­utes per side. Add more oil as nec­es­sary. Serve with Pars­ley Sour Cream. Makes about 14.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.