- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the eggplant and cut it into thin slices, about 1/4 inch thick. Place the slices on the prepared baking sheet in a single layer.
- Roast the eggplant slices in the preheated oven for 15-20 minutes, or until they are tender and slightly golden brown. Remove from the oven and let them cool slightly.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- Once the roasted eggplant slices have cooled, roughly chop them into smaller pieces and add them to the flour mixture in the bowl.
- Add the minced garlic, chopped parsley, and chopped basil to the bowl, and mix everything together until well combined.
- In a separate bowl, whisk together the eggs and milk until smooth. Pour the egg and milk mixture into the flour and eggplant mixture, and stir until a thick batter forms.
- Heat olive oil in a large skillet or griddle over medium heat. Once the skillet is hot, spoon the batter onto the skillet to form pancakes, using about 1/4 cup of batter for each pancake.
- Cook the pancakes for 2-3 minutes on each side, or until they are golden brown and cooked through.
- Remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the savory eggplant pancakes hot, topped with Greek yogurt, sour cream, or tzatziki sauce if desired.
Conclusion: With their fluffy texture, fragrant herbs, and rich eggplant flavor, these savory eggplant pancakes are sure to become a favorite on your breakfast or brunch menu. Whether enjoyed on their own or topped with your favorite sauces, they offer a delicious twist on the classic pancake recipe that’s both satisfying and wholesome. So, gather your ingredients and get ready to savor the delightful flavors of these irresistible pancakes with every bite.