Slight variation on Joe's Zucchini Feta Moosewood Pancakes......

[barbara-in-va]

I made the pancakes about 3" round then stacked them with a thick slice of purple cherokee tomato. Then topped it off with the dallop of creme fraiche and some smoked salmon. It was the perfect brunch, along with a big bowl of seasonal fruit, after an early morning, very LONG bike ride.

I also want to try this with some chunky tomato sauce spooned on top and maybe a basil leaf, maybe a dallop of ricotta before the sauce....these pancakes are so very versatile.

Thanks again Joe for posting them!

PS: I traded the egg yolks in the pancakes for the dallop of creme fraiche. Using just egg whites was perfectly fine.

 

[joe]

I'm glad you enjoyed them. The Cherokee tomato sounds like a wonderful addition.

I'm thinking in the opposite egg yolk direction, that they would be nice topped with a poached egg and Hollandaise. Your thought process is much healthier.

I imagine the mint could be replaced with any fresh herb to suit the topping.

 

[barbara-in-va]

Joe, funny you should mention the poached egg option. I absolutely was thinking

of that while eating. I think poached eggs would be a fabulous addition. Maybe with tarragon standing in for the mint. I also think a a stack with some ricotta and chunky tomato sauce sounds delicious. Who knew that these little gems were so versatile!
Gotta go make more now........

 

[janet-in-nc]

Another tweak to the Moosewood zucchini pancakes.......

I was frying some bacon for a broccoli salad and I thought I would use the pan with the fat in it to saute some chopped onions (didn't have scallions) for zucchini pancakes. I think they were a big flavor boost.