Cheerful flecks of orange and green make these light
pancakes otherworldly and beautiful. This is a good way to get
children (or anyone, for that matter) to eat vegetables. They make
a good light supper entrée and are also a wonderful
- Use a food processor with the medium-grate
attachment to grate both the carrot and the zucchini. No need to
clean it in between. You can grate the vegetables up to several
days ahead. Store them in a tightly covered container in the
- The batter keeps well for up to 5 days if
stored in a tightly covered container in the refrigerator.
- To keep the pancakes warm, transfer them to
a rack on a baking tray, and place the tray in a 200°F oven
until serving time. (The rack keeps them crisp.) They are also good
at room temperature.
4 large eggs
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups (packed) grated zucchini
2 cups (packed) grated carrot
1/2 cup finely minced scallions
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1/3 cup unbleached all-purpose flour or rice flour
Nonstick spray for the pan
A little unsalted butter for the pan (optional)
Sour cream or yogurt
Minced fresh mint leaves
- Combine the eggs, salt, and pepper in a medium-sized bowl and
beat with a whisk until frothy.
- Gradually beat in the zucchini, carrot, scallions, and herbs.
Keep beating as you sprinkle in the flour.
- Place a skillet or a griddle over medium heat. After few
minutes, spray it lightly with nonstick spray, and if you like,
melt in a little butter. When the cooking surface is hot enough to
sizzle a bread crumb, use a quarter-cup measure with a handle to
scoop batter onto the hot pan, and fry for 4 to 6 minutes on each
side, or until golden and crisp.
- Serve hot -- plain, or topped with a dab of sour cream or
yogurt and some minced fresh mint leaves. For a special touch, pass
a dish of homemade Tomato Jam to spoon on the side.