Recipe type: Side Dish, appetizer
Author: Jillian
Serves: 4-6
- 1 medium pepper, chopped
- 1 small bunch of parsley, leaves and stems chopped
- 1 cup unbleached all purpose flour
- 1 tsp sea salt
- 2 grinds black pepper
- 1/2 Tbsp garlic powder
- 1 teaspoon cane sugar
- 1 to 1 1/2 cup ice water
- 1-3 Tbsp extra virgin olive oil, or grapeseed oil for sauteing
- DIPPING SAUCE
- 1 tsp plum or other favorite jam
- 2 Tbsp rice wine vinegar
- 1 tsp Bragg Aminos, or soy sauce
- chopped parsley
- Chop sweet pepper and fresh parsley
- Mix together flour, salt, pepper, garlic powder and sugar in medium bowl
- Whisk in the ice water until the batter is the consistency of a thick pourable batter
- Heat a few tablespoons of cooking oil in a large non-stick skillet over medium-high heat.
- Add 1 Tbsp of oil to pan, and swirl to coat bottom
- Drop a 1/4 cup chopped sweet pepper parsley mix into saute pan, and spread it around bottom evenly
- Scoop/drizzle/pour 1/2 cup batter evenly onto vegetable herb mix
- Saute for about 3 minutes or until golden, and a bit crispy
- Carefully flip over
- Saute for 2-3 more minutes, or until golden and a bit crispy
- Remove to plate
- Repeat process with remaining veggie herb mix and batter
- Enjoy these hot or warm, with or without dipping sauce
Recipe by Food Filled Life at http://foodfilledlife.com/2012/11/05/parsley-pepper-pancakes/