Spinach and Zucchini and Pancakes with Yogurt Tahini Dip

I've already admitted that I like to use a mix for pancakes, and then dress it up by adding my own extra ingredients. Well, I did it again. This time, I decided some savoury pancakes for dinner were just the thing.  I've had a crush on leeks lately - they provide a nice mild oniony flavour without being too powerful. So I tossed them in along with two other green items I found in the fridge. Presto. I made some simple and delicious yogurt and tahini dip to serve along with them and dinner was served.

Spinach and Zucchini and Pancakes with Yogurt Tahini Dip
(Makes about 10 pancakes)

For Dip:
Mix well in a small bowl:
1/2 cup plain yogurt (fat free, 2%, Greek - your choice)
1 Teaspoon tahini (ground sesame seed paste)
1 Tablespoon soy sauce

For Pancakes:
1 batch of buttermilk pancake mix (refer to package directions - mine asked for 1 1/4 cup of mix, 1 cup of milk and 1 egg, so you get an idea...)
1 small zucchini, grated
1/3 cup leeks (light green part), sliced thin
large handful of spinach, chopped (once it's chopped it should measure about 1/2 cup)
1 Tablespoon of olive or grapeseed oil for frying

Grate zucchini into a small bowl and add about 1/4 tsp salt. Set aside. Prepare leeks and spinach. Prepare the pancake mix according to package directions in a large bowl. Press the zucchini into a sieve to remove most of the water. Add all three veggies to pancake batter and mix well.

In a large skillet, heat oil and drop spoonfuls of batter into the pan. Cook as you would pancakes, waiting for bubbles to appear on one side before flipping. My only extra advice would be to cook them at a slightly lower temperature and therefore more slowly than you would normal pancakes to allow the veggies to cook through - they need about 2 to 3 extra minutes. Serve hot with Yogurt Tahini Dip.

Bonus tip: Don't try to take pictures for your blog while you've got something on the stove. While I was trying to make this batch look photogenic, I burned the last couple in the pan! The one on the right, above, has grill marks because I like to put them in the toaster oven to keep them warm while I make the next batch.

Blueberry and Flax Pancakes

Every year when we head off to go camping, I make a list of all the fun food that we can whip up over our single burner Coleman stove. To classify anything I make as a "recipe" is stretching it. It's really a chance to take a vacation from cooking and indulge in some quick ready-to-eat foods that I try to stay away from the rest of the year. Somehow though, these meals prepared outside in the fresh air taste so amazing. Waking up to some strong coffee and a big plate of pancakes after a night under the stars tops it all.

I'm sure I'm not the only one who is thankful for a good "just add water" buttermilk pancake mix while camping. But when I'm back at home with my box of leftover pancake mix, I feel the need to put in a bit of effort, or it feels like cheating.

Enter a box of fresh Ontario blueberries and a healthy dose of ground flax seed for a more nutritious version of the campfire pancake. (Try adding ground walnuts or almonds to the mix for added protein and flavour.)

Yes, I used a mix, but no one is complaining...