Last week was Mothers Day in Thailand. With a lockdown still in place I was treated to a yummy healthy breakfast by my son though with a little help. Here is the recipe in his own words.
- Take 3 Zucchinis, wash, grate in a cheese cloth. Squeeze out all the excess water and tip into a mixing bowl. Add 1/2 cup rolled oats,2 eggs, finely-chopped scallions 1 tsp, salt and pepper to taste. Mix it all well together with a pinch of baking powder.
- Take a flat pan on a low-to-medium flame, apply some olive oil and be sure to cover up the whole pan in it.
- Scoop out the mixture and place it carefully on the sides of the pan. Ensure the scoops are of the same size.
- Cook for at least 3 minutes on each side. Flip the scoops carefully so they don’t loose their shapes.
I served with dill and sour cream dip. Enjoy your mouth-melting pancakes while they’re hot!