Aubergine Pancake Recipe

Have you ever stumbled upon a recipe that feels more like a culinary adventure than simply cooking? Well, that’s exactly the vibe of these stunningly savory eggplant pancakes! Let’s dive in and whip them up for a deliciously unique snack or meal.

These savory Aubergine Pancakes, I love to make. They are oozing with flavor and packing quite the nutritional punch.

Roasted eggplant? Check.

Aromatic garlic? Check.

Nutty, slightly musky Parmesan cheese? Double check.

Right here, instead of using the pancake base as merely a vehicle for the filling, we’re folding the savory filling into the batter. That’s right: these are eggplant pancakes.

Aubergine Pancake Recipe Ingredients

• Aubergine (Eggplant): Low in calories, rich in fiber, and high in antioxidants.

  A heart-healthy ingredient.

• Olive Oil: Packed with healthy monounsaturated fats and vitamin E.

  Enhances richness of the dish.

• All-Purpose Flour: Provides the dish with structure and carbohydrates.

  A versatile pantry staple.

• Parmesan Cheese: Adds a nutty flavor and is a good source of calcium and protein.
• Garlic: Known for its immune-boosting properties and strong, aromatic flavor profile.
• Parsley: Fresh, vibrant addition with vitamin K and antioxidants.

  Brightens the dish.

• Eggs: Rich in protein and aid in binding ingredients, adding moisture to the pancakes.

Aubergine Pancake Recipe Ingredient Quantities

• 1 large aubergine (eggplant)
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• Vegetable oil for frying
• Optional: Sour cream or Greek yogurt for serving
• Optional: Chopped chives for garnish

How to Make this Aubergine Pancake Recipe

1. Start by roasting the eggplant: Set the oven to 400°F (200°C). Use a fork to poke holes all over the eggplant, then set it on a baking sheet and roast it in the oven for about 30-40 minutes. Remember to turn the eggplant every so often so that it cooks evenly. You want it tender when you take it out of the oven. Let it cool a bit before you handle it.

2. When the aubergine is cool enough to touch, its skin can be peeled away and the flesh can be chopped finely. It should then be set aside.

3. In a big bowl, mix the flour, baking powder, salt, and black pepper.

4. In another bowl, whisk together the eggs and milk until thoroughly mixed. Stir in the Parmesan cheese, parsley, and minced garlic.

5. Slowly incorporate the wet ingredients into the dry mixture, blending only until combined. Add the chopped eggplant and fold it into the batter until distributed throughout.

6. In a non-stick skillet, medium heat, 2 tablespoons olive oil.

7. Scoop approximately 1/4 cup of batter for each pancake into the skillet. Use the back of a spoon to slightly spread the batter, forming a round pancake. Subsequent instructions would tell the user to wait for bubbles to form and for the edges to appear set before flipping the pancake.

8. Prepare the pancakes for 3-4 minutes on every side, or until golden brown and completely cooked. You may need to do this in batches; use more vegetable oil as necessary.

9. Move the cooked pancakes to a plate lined with paper towels to soak up any excess oil.

10. Serve hot, optionally topped with a dollop of sour cream or Greek yogurt, and if desired, garnished with chopped chives. Enjoy your eggplant pancakes!

Aubergine Pancake Recipe Equipment Needed

1. Oven
2. Fork
3. Baking sheet
4. Knife
5. Cutting board
6. Mixing bowls (2)
7. Whisk
8. Measuring cups
9. Measuring spoons
10. Non-stick skillet
11. Spatula
12. Spoon
13. Plate
14. Paper towels

FAQ

• Q: Can I use another type of flour instead of all-purpose flour?A: Yes, it is possible to substitute whole wheat flour or a gluten-free flour blend for all-purpose flour, but the texture may be different.
• Q: How should I store leftover batter?A: Keep the batter in an airtight container in the refrigerator for no longer than 24 hours. Stir it vigorously before using again.
• Q: Can I bake the aubergine pancakes instead of frying them?A: Yes, you may bake them at 375°F (190°C) on a lined baking sheet for approximately 15-20 minutes, flipping them halfway through.
• Q: What can I serve with aubergine pancakes?They complement sour cream or Greek yogurt very well and can be topped with sliced chives for additional seasoning.
• Q: Can I prepare the batter in advance?A: Yes, you can mix the batter a few hours in advance and keep it in the refrigerator, but it’s at its best when used fresh.
• Q: Is there an alternative to Parmesan cheese?Pecorino Romano or a dairy-free cheese alternative can be used instead of the cheese in this recipe.

Aubergine Pancake Recipe Substitutions and Variations

One large eggplant (aubergine) can be replaced by 2 medium zucchini if needed.
2 tablespoons of olive oil can be replaced with canola oil or sunflower oil.
1 cup all-purpose flour
—-
Substitute with whole wheat flour or chickpea flour for a different texture.
1/4 cup grated Parmesan cheese
– Use nutritional yeast or Pecorino Romano cheese as alternatives.
1/4 cup finely chopped fresh parsley – Use fresh basil or cilantro for a different flavor profile.

Pro Tips

1. Roasting Perfection For a smokier flavor, you can grill the eggplant instead of roasting it in the oven. This adds a delicious, charred taste that complements the other ingredients beautifully. Just be sure to monitor closely to avoid burning.

2. Consistent Batter When incorporating the eggplant into the batter, ensure the pieces are evenly mixed to prevent clumping. This gives each pancake a consistent texture and flavor. Using a spatula to fold rather than stir helps keep the batter light.

3. Crispy Exterior For an extra crispy finish, after removing excess moisture with paper towels, briefly return the pancakes to the skillet over high heat. This step helps to crisp up the edges without overcooking the interior.

4. Oil Temperature Maintaining the right oil temperature is crucial for perfectly fried pancakes. If the oil is too hot, the pancakes may burn before they’re cooked through. If it’s too cold, they’ll absorb too much oil. A medium heat usually works best, and test with a small drop of batter to see if it sizzles and browns slowly.

5. Herbal Twist Experiment with different herbs to customize the flavor profiles. Fresh basil, oregano, or thyme can give the pancakes a new dimension of taste. Adjust according to your preference and serve with complimentary dips or sauces.