It's that in-between time of year right now, when the only produce available is last year's carrots, onions and cabbage and this year's greens. You want something warm, but still fresh. This is when these pancakes shine. Of course, they shine the rest of the year too!
1/2 small head cabbage, very thinly sliced (5- 6 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, stems removed, leaves cut into thin ribbons
4 scallions, thinly sliced
1 teaspoon salt
1/2 cup buckwheat flour
6 large eggs, lightly beaten
1 tablespoon spicy mustard
Coconut oil for frying
1. Toss prepared veggies together with salt in a large bowl. Add flour and toss until well coated, then stir mustard into eggs, and egg mixture into vegetables.
2. Heat a large, heavy-bottomed skillet on medium-high heat. Coat the cooking surface with coconut oil. When oil is hot but not smoking, use tongs or clean fingers to grab a little pile of batter and settle it in the skillet. Rough edges happen, but try to tuck in any stragglers or else they might burn. Press down lightly, without spreading the pancake too thin.
3. Cook for about three minutes or until the edges brown. Flip the pancakes and cook until brown again. Keep warm in a 200-degree oven until ready to serve.
These are traditionally served with okonomiyaki sauce, some scallions and toasted sesame seeds. That sounds delicious, but all I had was horseradish mustard and a little mayo, which turned out to be a winning combination.
If you want a quick and easy snack or lunch on hand, fry up these little guys and then freeze them on a wax paper-lined baking tray. Transfer them to a ziplock bag or airtight container. Reheat in the the toaster oven until crispy!
Have you made these vegetable pancakes? What do you like to dress them with?