Jan 25, 2009

Savory Shrimp Pancakes

The weather is cold again. Snow dusted the roof tops this morning. I wanted something warm, flavorful, and quick. I threw together these savory pancakes in very little time. They made a good breakfast and tasty snacks later in the day. The basic batter is easy so the rest of the recipe is up to your imagination and taste.
Basic batter I used:

4 oz. skim milk
2 oz. plain, fat free yogurt
4.5 oz. self-rising flour
1/4 cup egg replacement (equals 1 egg)

To this I added 1 6 oz. can tiny shrimp for protein plus a small dice of veggies sauteed in 1 tbsp extra virgin olive oil: orange bell pepper, green onion, porcini mushroom, jalapeno pepper, cilantro. Add the seasonings of your choice but taste first before adding salt because self-rising flour is already salted.

Simply add the wet to the dry, mix to combine, then use a 1/4 cupful per pancake, give or take. This recipe made 10 roughly shaped pancakes. I cooked them in a large non-stick skillet sprayed with cooking spray (a few times) and on a gentle heat. I really don't like it when the cakes get dark on the outside but still taste of raw flour. Please try some savory cakes soon. There is plenty of winter remaining!


Asha said...

My daughter loves Shrimps, made a breaded one last weekend. Pancakes look yum! :)

vb said...

Asha, I just love shrimp in anything. Did you post your breaded shrimp recipe?


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