This morning, I looked at the wooden bowl of summer vegetables on the soapstone countertop to reflect on what to have for supper. There were three small zucchini that cried out for attention and four artichokes from Trader Joe’s. Midday, I boiled the artichokes and let them cool. I took the leaves off for us to eat as usual with curry mayonnaise. Trimmed the hearts and sliced them into thirds to saute in olive oil, fresh garlic and meyer lemon juice. I was surprised at how small the harvest of artichoke hearts looked and hoped they were worth it.
On a box grater, I shredded the zucchini along with a third of a vidalia onion. Squeezed juice from the zucchini until it was dry. Mixed the vegetables in a spongeware bowl with 1/2 cup of Aunt Jemima Pancake mix (yep! always good and reliable too); 1/2 cup of yellow cornmeal, 2 teaspoons of baking powder, 2 eggs and enough whole milk to make a batter that wasn’t too thick nor too thin. Sprinkled the batter with Lawry’s garlic salt and coarse pepper and let it sit while we ate the artichoke leaves.
Then, I cooked the savory zucchini pancakes. I used a medium size skillet because I wanted the pancakes to be about five inches across. We each had two pancakes with a little melted butter drizzled with maple syrup. So glad to eat a couple of vegetable side dishes for our dinner!
And there’s still some zucchini batter left which I’m thinking I’ll use for breakfast or lunch tomorrow too.