Blogging is one of my passions and another is eating good food with family and friends. Although we cannot eat break bread together in cyberspace we can still share what we eat and how we prepare it. One of the most effective ways to form internet relationships with other bloggers in various social networks is to share recipes.

Usually, at least once weekly, I find myself craving pancakes. So I make sweet pancakes  for breakfast and cover them in real homemade butter and real Canadian  maple syrup.

However, on long weekends like this Canadian Thanksgiving weekend,  I prefer to eat brunch, rather than eating both breakfast and lunch, so I make my favorite savory pancakes recipe.

Savory Shrimp Pancakes

Pancakes

• 2 cups all-purpose flour
• 1 1/2 cups water
• 2 eggs
• 1/2 lbs shrimp, deveined and  finely chopped
• 3 ounces green onions,  quartered lengthwise, and cut into 1 1/2 -2-inch lengths
• 1 small carrot, cut into fine julienne
• 2 tsp minced garlic
• 1/2 tsp salt
• 8 tsp vegetable oil (extra virgin olive oil is best)
• chives or dill for garnish (optional)

Dipping  Sauce – combine and serve cold on the side

• 2 teaspoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 tsp golden brown sugar
• 1/4 tsp crushed red pepper
• 2 tsp lightly toasted sesame seeds

Instructions
(1) In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions, carrot, garlic, and salt and fold together briefly just to combine.

(2) Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the oil. Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible.

(3) Cook about 4 minutes and once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients.

(4) Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

(5) Once all of the pancakes are ready, cut them into wedges and serve warm, sprinkled with the chives, and sesame seeds, and serve the dipping sauce in small bowls for dipping.

Note: You can substitute the shrimp with salmon, tuna or chicken and be creative with the veggies. Try using zucchini, celery, bamboo shoots, etc.