Monday, January 21, 2008

Renee's Vegetarian Cornmeal-Carrot Skillet Cakes

Cornmeal-Carrot Skillet Cakes (vegetarian recipe that I tweaked from "Vegetarian Times". You can go two ways with this savory pancake-like entree. I like to go soul-food with it and serve it with beans and sauteed kale, but Scott likes it when we go Latino with it and serve it with beans, topped with salsa and avocado. It has cornmeal, onions, and cheese, so it makes sense both ways. Your pick!)
3/4 c. all-purpose flour
2 T. yellow cornmeal
1/2 t. dry mustard powder
1/4 t. salt
1/4 t. baking powder
2 carrots, grated (about 1 cup...Dear god, use a food processor for the grating if you have one. It's exhausting doing it by hand.)
4 small green onions, thinly sliced
1 c. grated sharp Cheddar cheese, about 3 oz. (I admit, I never use this much cheese, but you might try it if you like the sound of it. I made it last night with goat to the sinuses...instead of Cheddar, and it turned out fine.)
1 egg, lightly beaten
1/2 c. milk (cow, goat, soy, rice, whatever)
Combine flour, cornmeal, mustard, salt, and baking powder in a medium bowl. Add carrots, green onions, cheese, egg, and milk, and mix well.
Preheat the oven to 200 degrees. Set a baking sheet lined with paper towels inside. This is where you'll keep the done skillet cakes warm while you're cooking the others.
Heat a large nonstick skillet over medium heat. Be sure the skillet is hot before you put batter in, b/c I tried doing otherwise, and the cakes got gummy and stuck to the nonstick skillet! Scoop about 1 - 2 T. of batter into the pan, and spread it flat with the back of your spoon to about 3 inches in diameter. Cook cakes 2.5 - 3 minutes per side, or until golden brown. Transfer to prepared pan in oven to keep warm. Repeat with remaing batter.

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