Greek Savory Pancakes (Kremydotiganites)
Source: Naomi Webb, Foodwise
Recipe Type: Appetizers and Sides, Breakfast | Seasons: Spring
These savory vegan pancakes feature spring alliums and herbs to celebrate the season!
Serves 4-6
INGREDIENTS
1 large onion, finely diced
1 bunch spring onions, white and green parts, finely chopped
2 tablespoons green garlic, minced
¼ cup soft herbs, minced (parsley, mint, dill, oregano)
3 cups all-purpose flour
3 tablespoons baking powder
2 cups sparkling water (plus extra to thin batter)
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil, divided
Optional toppings: Greek yogurt, tzatziki, sliced olives, chopped tomatoes, crumbled feta, hummus
PREPARATION
- Heat ¼ cup olive oil in a pan. Add onion and saute until softened about 5 minutes. Add spring onions and green garlic and continue to cook for another 3 minutes. Stir in herbs, remove from heat, and set aside to cool.
- In a large mixing bowl, combine the flour and baking powder. Stir in sparkling water. Mix until well combined.
- Add the diced onions, chives, herbs, salt, and black pepper to the batter. Stir until well combined. If the batter is too dense, thin with reserved sparkling water.
- Heat a large skillet or griddle over medium heat and add the remaining olive oil.
- Scoop a small amount of batter into the skillet. Cook the pancake for 2-3 minutes on each side or until golden brown.
- Repeat the process with the remaining batter, adding olive oil to the skillet as needed.
- Serve warm with desired toppings.
