A wonderfully creative and delicious take on savory pancakes, inspired by the book “My Last Supper: 50 Great Chefs and Their Final Meals” by Melanie Dunea. While not a plant-based book, I found it fascinating to look into what some great chefs would like to have as their last meal. What struck me was how simple the dishes were for many of the chefs. Of course I was going to try a few of them so I started by veganizing this potato apple savory pancake. The original recipe belongs to Michelle Bernstein. I replaced the egg with flax egg, added lemon juice rub to prevent discoloration and added nutritional yeast to enhance the taste. It all came together beautifully, with a great form and texture, and a mild but flavorful savory taste. My plant-based version of the recipe is here:
- 3 medium potatoes
- 1 apple peeled and cored
- 2 tablespoons lemon juice to prevent discoloration
- 2 flax eggs 2 tablespoons flax seed meal+ 5 tablespoons water, mix and wait 5 min.
- 1/4 cup whole wheat flour
- 2 tablespoons nutritional yeast
- salt and pepper to taste
- coconut oil or any frying oil
Shred the potatoes and apple either in a food processor or using a grater. Coat the shreds with lemon juice.
Place the shreds in a strainer and squeeze out the excess liquid by pressing with your hand or using a spatula.
Transfer the shreds into a bowl, add the flax eggs, flour, nutritional yeast, salt and pepper and combine.
Add enough oil to coat the bottom of a large skillet and place over medium-high heat.
Pour a few spoonfuls of the batter into the skillet, depending on how big you want your pancakes to be (mine were about 4 inches (10cm) in diameter. Do not overcrowd the pan.
Cook the pancakes on both sides until they are crisp and golden. Serve with plant-based yogurt and salsa.