Fluffy Vegetable Savory Pancakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup water
• 1 egg
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 cup grated carrot
• 1/2 cup finely shredded cabbage
• 1/4 cup chopped scallions (green onions)
• 1/4 cup finely chopped bell peppers
• 1 tbsp chopped fresh herbs (like parsley or cilantro)
• 2 tbsp oil or butter (for cooking)

Instructions

1. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
2. In a separate bowl, whisk the egg, milk, and water until well combined.
3. Gradually add the wet ingredients to the dry, whisking until you get a smooth batter.
4. Fold in the grated carrot, cabbage, scallions, bell peppers, and herbs. Let the batter rest for 5–10 minutes.
5. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
6. Pour about 1/4 cup of batter onto the skillet and spread gently into a small circle.
7. Cook for 2–3 minutes or until bubbles form on top and the edges look set. Flip and cook for another 2 minutes or until golden and cooked through.
8. Repeat with the remaining batter, adding more oil as needed.
9. Serve warm with sour cream, yogurt, chutney, or a spicy dipping sauce.

Let me know if you’d like a gluten-free or vegan version!