Name: Lettuce Pancakes and Tzatziki
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) plain yogurt; 2 Lebanese cucumbers, grated; 1 garlic clove, grated; 2 tbsp mint, finely chopped; 3 cups (75 g) salad greens of your choice, thinly sliced; 1 tbsp butter, plus more for cooking; 1 cup (150 g) unbleached all-purpose flour; 1 tbsp baking powder; 1 tsp sugar; ¼ tsp salt; ½ cup (125 ml) milk; 2 eggs; 1 cup (180 g) russet potato, peeled and grated (1 large potato)

Preparation

Tzatziki
- In a small bowl, combine all of the ingredients. Season generously with salt and some pepper. Refrigerate until ready to serve.
Pancakes
- In a non-stick skillet over medium heat, cook the salad greens in the butter for 1 minute or until wilted. Season lightly with salt. You should have about ½ cup (125 ml) of cooked greens. Drain in a sieve and let cool. Clean out the skillet.
- In another bowl, combine the flour, baking powder, sugar and salt.
- In a large bowl, whisk together the milk and eggs. Add the potato, cooked greens and dry ingredients.
- Heat the clean skillet over medium heat and brush with butter. Cook a few pancakes at a time, using ¼ cup (60 ml) of batter for each one and spreading them out slightly. Once bubbles begin to form on the surface, carefully flip the pancakes over with a spatula. Cook until the second side is golden and the pancakes are cooked through, about 5 minutes. You should get a total of 10 pancakes.
- Serve the pancakes with the tzatziki.

Lettuce Pancakes and Tzatziki

Categories

Ingredients

Tzatziki

Pancakes

Preparation

Tzatziki

Pancakes

Personal Note

To help you with this recipe

RICARDO Silicone Whisk