The Recorder & Times (Brockville) - - LIFE -

Pars­ley Sour Cream:

1 cup (250 mL) sour cream

¼ 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

½ 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

½ cup (125 mL) finely diced shal­lots

1½ cups (375 mL) all-pur­pose flour

½ tsp (2.5 mL) bak­ing pow­der

½ tsp (2.5 mL) gran­u­lated su­gar

½ tsp (2.5 mL) salt

1½ 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.

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