Eggplant Pancakes
These eggplant pancakes are a delicious and healthy alternative to traditional pancakes. Made with grated eggplant and simple ingredients, they are perfect for a savory breakfast or a light lunch.
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Ingredients
- 2 eggplants about 700 grams
- 4-6 garlic cloves use more if you like garlic, limit to 3 to 4 if not
- 4 eggs medium
- 10-12 tablespoons of all-purpose flour
- 2 teaspoons of salt
- neutral oil for cooking
Instructions
- Wash the eggplants, remove the skin, and grate them on a box grater on the largest holes or use a food processor.
- Add the smashed or grated garlic, flour, eggs, and salt to the grated eggplant and stir until well incorporated.
- If the batter is too thin, add another 2-3 tablespoons of flour until the consistency is easily spoonable.
- Heat a non-stick skillet or pan on medium heat and add a tablespoon of oil.
- Spoon about 2 tablespoons of batter for each pancake onto the skillet and cook for 2-3 minutes until the bottom is set and starting to brown.
- Flip the pancake and cook for another minute or two until the other side is also well cooked and starting to brown.
- Repeat until you run out of batter, adjusting the heat as needed.
- Place the cooked pancakes on a kitchen towel to absorb any leftover fat and serve.
Notes
Recipe adapted from this Placki z bakłażana recipe from a Polish blog AniaGotuje.pl.
Store the cooled pancakes in an airtight container or freezer bag and refrigerate for up to 3-4 days. To reheat the pancakes, use a non-stick skillet on medium-low heat for 2-3 minutes on each side until warmed through.
Servings: 4 people