Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery
3 lbs. Fresh Vegetables from Four Root Farm, Newgate Farm, Chatfield Hollow Farm and Two Guys from Woodbridge, finely shredded, sliced or chopped, such as Zucchini, Summer squash, Eggplant, Corn, Peppers, Scallion, Basil and Shitake mushrooms, Micro Arugula.
2 Eggs from Beaverbrook Farm
1 cup Raw Milk from Beaverbrook Farm
½ cup Flour
!/2 cup Yellow Corn Flour or Corn Starch if you can’t find fine yellow corn flour
1 tbsp baking powder
1 tbsp Sea salt
Fresh ground pepper
Olive oil blend as needed to pan fry.
* If you want this gluten free, substitute GF Flour mix for wheat flour.
To make these into a light summer dinner to be serviced with a salad, add an additional ½ cup of ricotta or feta cheese for some protein.
In a 3 or 4 quart bowl mix the eggs, milk, flours, baking powder, salt and pepper into a batter. Add in the cut vegetables and fold/mix well to coat all the vegetables. Heat 1/4 inch of hot oil in an electric frying pan set to 350 (this is preferable, so you can maintain a constant temperature), or in a heavy cast iron pan on the stove (a heavier pan will help keep an even heat if you don't have an electric frying pan). When the oil is hot (350), drop the batter by the large spoonful into the oil. When the pancakes start to brown turn them over and brown on the other side, 2-3 minutes on each side. Remove from pan and drain on paper towels, keep warm in oven until all are done. May be enjoyed with Hummus or Tzatziki.