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"Hunger is the best sauce in the world."--Cervantes

Reeves's World Famous Eggplant Pancakes Recipe

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This recipe for Reeves's World Famous Eggplant Pancakes is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Aunt Jemima Original Pancake Mix
1 egg
1 tble spoon melted butter
1 cup diced eggplant
1 pinch of salt
1 cup buttermilk
Directions:
Directions:
Peel eggplant and dice up one cup. Boil eggplant cubes in a sauce pan with about two cups of water and a pinch of salt for about 5 minutes. The water will turn green and the cubes will soften. Turn off heat and let simmer while you make the pancake batter.

Place egg, buttermilk and melted butter in a bowl. Whisk, then add Aunt Jemima Original Pancake Mix until the batter starts to thicken.

Remove the softened eggplant cubes from the water and place in a bowl with about ½ cup of the green eggplant water. Mash up the cubes with a fork, and slowly add this watery, fibrous mixture to the thickened batter. If necessary, add more pancake mix to get the consistency you need for good pancakes.

Cook pancakes and serve with melted butter and your favorite syrup.

(Note: Eggplant has no flavor. The eggplant in your batter will absorb the wonderful flavors of the pancake mix, butter, eggs and syrup. The outside will be thin and crispy, and the inside will be moist and tender. Enjoy!)
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I never tell first-time eaters about the eggplant in the pancakes. When they're finished they usually say these are the best pancakes they've ever eaten. Then I tell them they are made with eggplant. Everyone want's this recipe.

 

 

 

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