Pancakes are a weekend staple for many American families. We take pancakes to a new level in this recipe, which calls for the addition of savory cabbage, red bell peppers, scallions, and Lucini’s Extra Virgin Olive Oil. You’ll want to serve these delicious cakes on weeknights too, and we’re pretty sure your kids won’t mind.
We take food seriously at Lucini Italia Co. That’s why we use only the best ingredients to make our authentic Italian EVOO, vinegars and hand-crafted sauces. We have a wide selection of imported olive oil that includes lemon-, garlic- and basil-infused flavors to suit a variety of dishes. You’ll find them and more in our online store.
Interesting Flavor Combinations
These pancakes require a bit of prep work to chop the fresh vegetables, but one bite will confirm that this dish is well worth the effort. These savory pancakes offer interesting flavor combinations and serve as wonderful finger food or appetizer served with salsa and sour cream.
Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 16 minutes
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup corn kernels (leftover, off the cob or frozen, thawed)
1/2 cup finely shredded, then chopped, cabbage
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onions or scallions
1/4 cup plus 1 tsp Lucini® Premium Select Extra Virgin Olive Oil®
1 cup buttermilk
Sift or whisk together the (5) dry ingredients. Mix corn, cabbage, pepper and onion, then combine with dry ingredients. Set aside. Whisk 1/4 cup Lucini® Premium Select Extra Virgin Olive Oil® with buttermilk and eggs until completely blended – mixture will thicken slightly. Stir into vegetable mixture until just moistened.
Heat a large frying pan or griddle on medium high. Swirl 1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®. Drop batter by scant 1/4 cupfuls (a 1/4 cup measure scoop is useful here) on hot surface, leaving 2 inches between for spreading. Cook 3-4 minutes, or until browning, on first side. Turn and cook 1 minute more.
Yields 2-3/4 cups batter, which will make 12 4-inch pancakes. Serve with (spicy) salsa and /or sour cream.