September 10, 2013 in Sourdough
Much like many other families, we tend to eat the same 10-15 dishes for lunch and supper. Soups, stews, salads, tacos, roasts, and lots of vegetables make up most of our meals. But every once in a while I like to do something completely different, unexpected, and just plain exciting.
Which is how these savory pancakes, fritters really, were born.
These are not at all similar to the fluffy, cakey pancakes you serve for breakfast. They are not leavened with baking soda and so are more flat and rich, resembling a fritter. Serve them up over a crisp salad with this creamy chipotle avocado-kefir sauce and you’ll be in business.
Recipe note: This recipe calls for decidedly fall and winter vegetables. Feel free to trade out the carrots and cabbage for summer squash and peppers, corn and eggplant, or spring peas and radishes.
- 2 large carrots
- 1/4 medium head of cabbage
- 1/2 large onion
- 1/2 cup packed grated cheddar cheese
- 3 eggs
- 3 cups active, bubbling sourdough starter (which has been fed in the past 4 to 6 hours)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- Lard, tallow, or coconut oil for frying
- In a large bowl beat eggs. Use a box grater to grate carrots, cabbage, onion, and cheese right over eggs. Add salt, pepper, garlic powder, and paprika and mix well.
- Pour starter over contents of bowl and mix just to combine. Let stand five minutes.
- Meanwhile, heat a large skillet over medium heat. Add 3 tablespoons of cooking fat and allow to melt and heat up.
- Once skillet is well-heated, ladle 1/3 cup portions into hot fat to fry pancakes. Fry for 3 to 5 minutes or until they are browned and can flip easily. Cook through on the other side. Serve with salsa, a creamy, tart sauce, and a salad.