In my explorations with no-oven cooking, I have joked that anything can be a pancake. I have made the aforementioned peanut-butter brownie pancakes. I have made puffins, which are muffins cooked pancake style (On this boat, cornmeal puffins were rated higher than their more common muffin form). I have also made veggie burgers and salmon burgers, which are really yet another pancake, and potato pancakes, and many, many variations on the original pancake (banana, peach, chocolate chip, to name a few).
Today, I discovered Veggie Cakes (very different from Veggie Burgers). I am excited. Granted, I'm not breaking away from the pancake, but Veggie Cakes are something healthy, yummy and easy, with the added bonus of FEW dishes. It really does seem that anything can be a pancake.
1 cup grated zucchini ( 1 slender zucchini was perfect)
2 cups grated winter squash
1/2 onion, grated
generous 1/4 cup flour (I used a gluten free one, but white or wheat is fine)
1 shy T. of fresh ginger, peeled and minced
salt and pepper to taste
2-3 T. olive oil
1) Grate your veggies and place in a medium mixing bowl. Add egg, flour, ginger, salt and pepper. Mix thoroughly.
2) Heat pan and 1 T. olive oil over medium heat. Drop spoonfuls of veggie mix into pan. Flatten cakes evenly with a spatula. Cook, turning once, until a deep golden brown on each side. The size of your pan will determine how many batches you make. You may need to oil your pan between batches.
NOTE: If you have no oven, serve immediately. If you do have an oven, you can keep your early batches warm at about 250 degrees until all your cakes are made.
I served our Veggie Cakes with pork sausages. The cakes were yummy with ketchup, and our three year-old happily ate one large cake. Plenty of veggies!
If you have turned something into a pancake, please let me know and we'll add it to our list.