Vegetable Pancakes with Tomato Salsa

It's a beautiful Sunday morning, and all I can think about is pancakes. Pancakes are delectable things, and with every bite, I think fondly of those Ancient Romans who first "invented" pancakes ("Alita Docia") in Medieval Europe. You ancients rocked! I admit it. I am, in fact, a closet pancake aficionado.

Vegetable Pancakes with Tomato Salsa is from cooksmart: best-ever meals on a budget--how to make 200 great-value delicious and nutritious dishes. This recipe is time consuming, requires a lot of hands-on chopping time, and the patience of Mother Teresa. However,  if you make it to the end, you will love this tasty pancake. Each pancake is 153 calories. Grab your frying pan, and let's cook lightly.

Vegetable Pancakes with Tomato Salsa

Ingredients

• 8 oz spinach
• a few sprigs of fresh coriander (cilantro) or parsley
• 3 large eggs
• 1/3 cup freshly grated Parmesan cheese

For the Salsa

• 2 tomatoes, peeled and chopped
• 1/4 fresh red chilli, chopped
• 2 pieces sun-dried tomato in oil, drained and chopped
• 1 small red onion, chopped
• 1 garlic clove, crushed
• 2 tbsp sherry

From the store cupboard
4 tbsp olive oil
1/2 tsp soft light brown sugar
1/2 cup plain (all-purpose) flour, sifted
vegetable oil, for frying
salt, ground black pepper, and freshly grated nutmeg

Preparation

1) First I peel the tomatoes. This is something I have never before attempted, so I consult with my trusty friends at E-How. They know everything about everything, and this method works like a charm.

2) I prepare the salsa first because is has to stand in a cool place for 2-3 hours. I place the tomatoes, chilli, sun-dried tomatoes, onion, garlic, olive oil, sherry, and brown sugar in a bowl and toss together to combine. Then I cover and set it aside.

3) To make the pancakes, finely chop the spinach, leek, and coriander or parsley (I use parsley) and then place in a bowl. I beat in the eggs and seasonings (salt, ground black pepper, and nutmeg).

4) Blend in the flour and 2-3 tbsp (I use 2 tbsp) water, and leave to stand for 20 minutes.

5) Drop spoonfuls of the batter into a lightly oiled frying pan and cook until golden underneath. Using a spatula, turn the pancakes over and cook on the other side.

6) I lift the pancakes out of the pan, drain on a paper towel, and keep warm while I cook the remaining mixture.

7) Sprinkle with Parmesan cheese and serve with salsa. I use (pre-grated) Kraft Fat Free Mozzarella Cheese.

After the first bite, I feel like I have been transported to the world's finest restaurant. The kicker is that I am both the chef and the diner. On a scale of 1-10, this recipe scores 1,000. It is that delicious and completely worth the effort.  Enjoy your pancakes and the rest of this beautiful Sunday.