In order to bring you the best organic produce, some ingredients may differ from those depicted.

Crispy cornmeal pancakes with zucchini, fried eggs, and arugula-pistachio pesto

Soy-Free, Vegetarian, Family-Friendly

2 Servings, 620 Calories/Serving

25–40 Minutes

These aren’t your average pancakes. We load up the cornbread batter with grated zucchini, nutty Parmesan, and sun-dried tomatoes for a stack of johnnycakes that’s like fluffy flapjacks crossed with crispy corn fritters.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

3 eggs
1 organic zucchini or yellow squash
½ ounce sun-dried tomatoes (not in oil)
Sunbasket cornbread mix (cornmeal - all-purpose flour - sugar - baking powder - kosher salt)
3 tablespoons grated Parmesan
¼ pound organic grape or cherry tomatoes
1 head organic butter or other lettuce
Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
Sunbasket arugula-pistachio pesto (extra virgin olive oil - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)

Nutrition per serving

Calories 620, Total Fat 34g (44% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 910mg (40% DV), Total Carb. 57g (21% DV), Fiber 6g (21% DV), Total Sugars 20g (Incl. 12g Added Sugars, 24% DV), Protein 21g
Contains: Milk, Eggs, Tree Nuts (pistachio), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the pancake batter

Set aside 2 eggs [4 eggs] for frying.
Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
Divide the sun-dried tomatoes in half; save half for another use. Finely chop the remaining sun-dried tomatoes.

Crack 1 egg [2 eggs] into a large bowl and season with salt and pepper. Lightly beat with a fork until just blended. Stir in the cornbread mix and Parmesan, then gently stir in the zucchini and sun-dried tomatoes. Add ¼ cup [½ cup] very hot tap water, season generously with salt and pepper, and stir until well combined.

Cook the pancakes

In a large frying pan over medium heat, warm 1 to 2 tablespoons butter or oil (from your pantry) until hot but not smoking. Using a ladle or ⅓-cup measure, add ⅓ cup batter for each pancake, being careful not to crowd the pan. Cook until lightly browned underneath, 3 to 5 minutes. Flip the pancakes and cook until lightly browned on the other side, 2 to 4 minutes. Transfer to a plate. Add more butter or oil between batches if needed. Wipe out the pan.

While the pancakes are cooking, prepare the salad.

Make the salad

Cut the grape tomatoes in half.
Trim the root end from the lettuce; coarsely chop the leaves.

In a medium bowl, toss together the tomatoes, lettuce, and Italian vinaigrette; season to taste with salt and pepper.

Fry the eggs

In the same pan used for the pancakes, warm 1 to 2 teaspoons butter or oil (from your pantry) over medium heat until hot but not smoking. Crack the remaining eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the pancakes, fried eggs, and salad to individual plates. Drizzle the pancakes with the arugula-pistachio pesto and serve.

Kids Can!

Count the eggs.
Squeeze the zucchini in a towel.
Stir the pancake batter.
Assemble the salad.
Drizzle the pancakes with pesto.

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