Inter-Faith Food Shuttle and Logan’s Trading Company teamed up again at their Spring Fling last weekend! Chef Terri was there for a cooking demo, teaching everyone how to use their fresh herbs and vegetables for cooking. Whether or not you were there in person to smell the delicious aromas, Chef Terri gave us her secret, and it is now here for you as a RIPE RECIPE:
Primavera Pancakes with Radish Butter
Serving Suggestion: You can make these small and serve at a cocktail party or make them larger and serve as a side dish for a spring dinner!
- 1 c white wheat flour
- 1 egg
- ½ c ricotta cheese
- 2 c non-fat evaporated milk
- ½ c peas, if fresh- blanched; if frozen- thaw
- ½ c sugar snap peas, blanched and sliced
- ½ c snow peas, blanched and sliced
- ¼ c carrots, grated
- ¼ c green onions, sliced
- 2 tbsp fresh herbs (your choice), chopped
- Salt and pepper to taste
Mix egg, milk, and ricotta cheese. Add flour and stir to just combine. Fold in vegetables. Season to taste with herbs, salt and pepper.
Heat griddle. Spray with Pam spray or a small amount of oil. Scoop out about a tablespoon of pancake batter onto griddle. When cooked on bottom and edges, flip and cook the other side. Remove to plate and keep warm while you cook the remaining batter.
- 1 bunch radishes, grated
- 1 stick butter, softened
Mix butter with radishes. Top each pancake with a small dab of radish butter. Garnish with more of the herbs.
If this great springtime dish has inspired you to start your own fresh vegetable and herb garden, don't forget that you can still donate your extra homegrown produce to the Plant a Row for the Hungry program! Inter-Faith Food Shuttle and Logan’s Trading Company are both PAR drop-off locations!