celery leaf cakes

How to Make Celery Leaf Pancakes: A Simple Guide

Celery leaf pancakes are a delicious and nutritious way to use leftover celery leaves, turning them into a crispy, savory treat. Here’s a step-by-step guide to making them.

### Ingredients

- 1 cup chopped celery leaves (fresh, washed, and patted dry)

- 1/2 cup all-purpose flour (or rice flour for gluten-free)

- 1 egg (optional, for binding)

- 3-4 tbsp water or milk

- 1/2 tsp salt (or to taste)

- 1/4 tsp black pepper

- 1/2 tsp baking powder (for fluffiness, optional)

- Oil or butter for frying

### Instructions

1. Prepare the batter: In a bowl, mix flour, salt, pepper, and baking powder (if using). Add the egg (if using) and gradually pour in water/milk, stirring until you get a thick, smooth batter. Fold in the chopped celery leaves.

2. Heat the pan: Heat a non-stick skillet over medium heat and add a little oil or butter.

3. Cook the pancakes: Drop spoonfuls of batter into the pan, flattening them slightly with the back of the spoon. Cook for 2-3 minutes per side, until golden brown and crispy.

4. Serve: Transfer to a plate lined with paper towels to drain excess oil. Enjoy hot with yogurt, sour cream, or a drizzle of honey for a sweet-savory twist.

These pancakes are versatile—add grated zucchini, cheese, or herbs for extra flavor. A perfect way to reduce food waste while savoring garden-fresh goodness!