|2 servings||calories per servings 670||protein serving 28 g||carbs per serving 84 g||total fat per serving 25 g|
Pancakes, hotcakes, flapjacks - whatever you call em’, these fluffy discs are crazy delicious at any meal. If you haven’t tried them savory, prepare to have your mind blown. Not that there’s anything wrong with the classic maple syrup and butter pat, it’s just that these have that something special…summery zucchini, a pinch of Parmesan and sweet, sweet homemade tomato jam to top it all off. Fluffy and rich, sweet and savory, this dish is both a delightful at breakfast time and a satisfying ending to a long day.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||10 g|
• Shred zucchini on a grater.
• Transfer to a colander. Season with 1/4 teaspoon kosher salt.
MISE EN PLACE
• Halve tomatoes.
• Peel and mince 1/4 onion (save remaining onion for another use).
• Chop green onion, keeping white and green parts separate.
• Discard any tough greens stems
• Place a saucepan over medium heat. Add tomato, onion, half of vinegar and 1 teaspoon sugar. Cook, stirring occasionally, 10 minutes.
• Reduce heat to low. Cook, stirring occasionally, until tomatoes break down and sauce is thickened, about 20 minutes.
While tomatoes cook, in a large bowl, whisk together flour, cheese, cornmeal, remaining sugar, baking powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• In a small bowl, whisk together eggs and 2/3 cup buttermilk (save remaining buttermilk for another use).
• Stir mixture into dry ingredients.
• Pat zucchini dry. Fold zucchini and onion whites into cornmeal batter.
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add 1/4-cup spoonfuls batter (cook in batches if needed). Cook without disturbing until golden brown on bottom, 2-3 minutes.
• Flip, and cook until other side is browned, about 2 minutes.
• Transfer cakes to a plate.
• In a large bowl, whisk together remaining vinegar, 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Toss greens in dressing.
• Divide between 2 plates.
• Divide hotcakes between plates.
• Top with tomato jam and sprinkle with onion greens. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...