friends, let’s take a moment to discuss one of my favorite foods: savory pancakes. from fritters to pancakes to latkes, the savory pancake is my go-to weeknight dinner, and a great way to make a quick, vegetable-heavy meal that is delightfully crispy on the outside (in case you’ve missed some of my previous posts, this list of links will catch you up: chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters).
as many of you know, i’ve been on the lookout for dairy- and gluten-free recipes, since gluten and dairy don’t agree with the stomachs of several good friends and family members. and hey, we could all probably use a little break from gluten and dairy, right?
as much as i hate to admit this, it’s turning into fall around here. we’ve been having lovely, sunny days in the 70s…but there’s a cool breeze that wasn’t present last month. and the evenings are getting darker earlier. and the trees are changing colors and dropping their leaves.
in four years of food blogging, i have never forgotten to take a picture of the finished product.
remember how i mentioned all of the celebrations we’ve been lucky enough to attend recently? well, i made these cupcakes for one of those celebrations.
