As I promised in my post, “Weekend Foodtrail in Salamanca Market”, I have to make the zucchini pancake with the beautiful Bruny Island cheese. It is simple to make and nice with a good cup of freshly brewed “Oomph” coffee (another good Tasmanian product).
To make the pancake mixture, use plain flour, eggs, melted butter, ground nutmeg, cracked black pepper, parmesan cheese, zucchini grated. Depending on your taste, you adjust each of the ingredient to your liking. For me, I use 2 eggs, 3/4 cup flour, 2 tablespoon butter, sprinkle of nutmeg and black pepper, 3 tablespoons grated parmesan cheese and 1 zucchini finely grated (and squeeze to remove excess liquid). The mixture should be nice, smooth and fairly thicken (not runny please).
To make the pancake, heat up the frying pan (medium heat), put a ladle of the pancake mixture on the dry pan, gently spread the mixture to make a nice thin flat pancake. It should only take 2 mins to cook one side, then toss over and gently cook for another 1 minute. Do not overcook the pancake or it will dry up.
To serve, put the pancake on the plate, slice a beautiful piece of cheese (well, a double brie will do if you can’t get hold of Bruny Island “Saint”). The type of cheese needs to be soft and creamy, so it will almost melt seating on top of the warm pancake. Add a few pieces of sundried tomatoes and sprinkle some finely chopped spring onion. I am lucky to get some really fresh fine looking spring onion at the Hmong stall yesterday. They are exactly how the Asian spring onion looks like back in Penang, Malaysia. Not like the oversize spring onion that you usually find at the supermarket.
If you are trying out this recipe, please let me know what you think and if there is anything different that you will do to be more inventive.
Cheers and Happy Eating. 🙂