Have I told you about my secret weapon?
It's this very unassuming recipe from Jamie Oliver, from this book. I've used it once to twice to make regular pancakes. My favorite thing about it, is that it's easy to remember, so I never have to look it up. It's just 1+1+1. Do you recall how I love these little formulas? I've talked about them before.
Here's the recipe:
1c. self-rising four
That's it! Can you believe it?! It makes 12 pancakes, 1/4 cup portions. I don't even add sugar or anything when making them, but you totally could. Or vanilla. Mmm.
I was pretty content with my little pancake recipe, but then I saw this recipe on TheKitchn and it was the answer to all my CSA prayers. For (almost) every vegetable that I stumped me, I now had a secret weapon.
The recipe says, and I quote, "Make one recipe of your favorite homemade or store-bought pancake mix." I have one of those! It was meant to be!
So, you take that magic, secret weapon, easy-to-remember recipe and add about 10oz of most any vegetable, shredded. I find the tender, spring/summer variety work best. Nothing that needs to cook too long. Think, carrots, zucchini, corn, asparagus (chopped), bok choy, spinach, etc.
(10oz is the sweet spot for me. 1lb. was just way too much.)
Then, go crazy. Add herbs, onions, garlic, whatever kind of seasoning you like. Use the recipe I linked to as a guide and let your imagination run wild.
The first round was carrot, parsley, scallion, garlic.
The second round was corn, cilantro, cheddar, scallion, garlic.
I was dreaming of a version that was pan-Asian, with soy sauce, cilantro, ginger, carrots and bok choy. With a green salad on the side and a large dollop of plain yogurt (or sour cream) it's a light, but satisfying dinner.
It's almost too easy. And I almost can't wait for zucchini season.