Pancakes with Eggplant
Description
Homemade baked goods for tea. If you’ve ever made zucchini pancakes, this version is no more difficult—only the baking time is a bit longer. For the pancakes, use fruit without bitterness; if you can’t find any, peel the eggplants, cut them lengthwise, score the flesh, and soak them in salted water for 10 minutes. After that, rinse the eggplants and pat them dry with paper towels. Adding eggplants to the batter will give you a completely new taste and aroma of both the vegetable and the pancakes. They’re best served right away, but they’re just as good cold. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making eggplant pancakes. Wash the eggplant and peel off the skin and stems.
- 2
Step 2
Grate the eggplant on a coarse grater and place it in a bowl.
- 3
Step 3
Salt the eggplants, add sugar, beat in the egg, and pour in the vegetable oil.
- 4
Step 4
Pour warm milk into the bowl with the eggplant and mix everything well.
- 5
Step 5
Mix the flour with the baking powder and sift into a bowl; stir until the flour is evenly distributed. You may need more or less flour—the dough should not be thick.
- 6
Step 6
Grease the crepe pan with vegetable oil and heat over medium heat. Pour in some of the batter and spread it evenly across the bottom. Fry the crepe on both sides over low heat until golden brown, about 1–2 minutes per side. They should cook like regular pancakes.
- 7
Step 7
Cook the pancakes until all the batter is used up. Serve the hot eggplant pancakes at the table with milk, sweet tea, or coffee, along with sour cream.
- 8
Step 8
Remove from the oven and serve warm or cooled.