For dinner today I had a light zucchini and cilantro pancake. I know that not everyone loves cilantro, but variations of this recipe can be made (ie. substitute green onion for cilantro or adding some seafood in the mix). Growing up I would have it sweet instead of salty... tasted sorta like a crepe. Anyway, its a great base recipe for you to experiment with and its perfect for days when you just want something simple and light!
Zucchini and Cilantro Pancake
Serving Size 1
Ingredients:
1 egg
1/4 cup of flour
1/3 cup of water
1 tsp salt
half zucchini shredded
handful of cilantro chopped
olive oil
Directions:
- Combine all the ingredients in a medium size mixing bowl and beat the mixture for around a minute. It should look like cake batter or... thick clam chowder ( I had lots of that this past weekend).
- Heat oil in a non stick flat pan on high
- Pour mixture in the center of the pan. After 30 seconds, using a rubber spatula slowly spread the mixture outwards in an attempt to cover the entire pan with a thin layer. (careful not to make holes)
- After about a minute, shake the pan to ensure the pancake did not stick then flip it to cook/toast the other side. ** sometimes I slip it onto a plate and then cover the plate with the frying pan and flip it that way...
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