Epazote Vegetable Pancakes with Black Bean Tropical Fruit Sauce
Epazote adds an interesting depth of flavour to these pancakes that is balanced by the sweet fruit sauce.
- 2 tsp. baking powder
- 2 tsp. sugar
- 2 tbsp. chopped fresh Epazote (1 tsp. dried)
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 tbs. sliced green onion
- 1 tbs. snipped chives
- 1 tsp. salt
- 1 tsp. pepper
- 3 eggs, beaten
- 2 cups milk
- 2 cups shredded mixed vegetables (carrots, celery, onions, red potatoes, zucchini, etc.)
- 1/4 cup butter, melted
Black Bean Tropical Fruit Sauce:
- 2 cups julienned vegetables (carrots, celery, a mix of peppers)
- 1 onion, sliced
- 1 cup cooked black beans
- 1 cup diced mixed fruit (mango, pineapple and papaya)
- 3 tbs. butter
- 3 tbs. diced tomatoes
- 1 tsp. chili paste
- 1 tsp. minced garlic
- salt and pepper
- 4 tbs. chopped fresh Epazote (if available)
For pancakes: combine baking powder, sugar, Epazote, flours, green onion, chives, salt and pepper in a mixing bowl. Make a well in the center of the flour mixture, add the eggs, milk, and mixed vegetables, and combine. Add the melted butter and stir just until it is incorporated, without overmixing.
Heat a small amount of oil in a skillet. Pour in the batter and cook pancakes for about 2 to 3 minutes or until they are golden brown on both sides (Note: pancakes are ready to turn when dry bubbles form on top.)
For sauce, place the mixed vegetable and onion in the skillet over medium heat for 1 - 2 minutes. Add the black beans and mixed fruit. Add the butter and tomato, chili paste and garlic. Stir and continue cooking 2-3 minutes. Season with salt and pepper.
To serve, pour the sauce over the pancakes and top with chopped fresh Epazote.