Savory vegetable pancakes are a delicious and nutritious way to enjoy a variety of vegetables in a crispy, golden-brown form. These pancakes are perfect for breakfast, lunch, or even as a light dinner. Packed with fresh vegetables and seasoned with aromatic spices, they offer a satisfying crunch and a burst of flavor in every bite. Whether you serve them with a dipping sauce or enjoy them on their own, these pancakes are a fantastic way to incorporate more veggies into your diet.
Ingredients:
- 1 cup flour (white whole wheat or all-purpose)
- 1 large egg
- 1 cup water
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon gochujang (optional, for a spicy kick)
- 2 cups mixed vegetables (zucchini, carrots, bell peppers, mushrooms, or any of your choice)
- 1½ cups Chinese chives, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce (for dipping)
- 2 teaspoons rice wine vinegar
- 1 tablespoon sesame seeds (optional)
Instructions:
Step 1: Prepare the Vegetables
Wash and chop the vegetables into thin slices or shred them. If using zucchini or other watery vegetables, squeeze out excess moisture using a towel.
Step 2: Make the Batter
In a large bowl, whisk together the flour, egg, water, garlic powder, salt, and gochujang until smooth and lump-free. Add the chopped vegetables and Chinese chives, stirring to coat everything evenly.
Step 3: Heat the Pan
Heat 1½ to 2 tablespoons of vegetable oil in a large pan over medium-high heat.
Step 4: Cook the Pancakes
Place half of the vegetable mixture into the pan and spread it into a thin layer. Cook for 2 minutes, pressing gently with a spatula to ensure a crisp crust. Flip and cook for another 2 minutes until golden brown.
Step 5: Serve
Slide the pancake onto a plate and let it cool slightly. Cut into bite-sized pieces or serve whole with a dipping sauce made from soy sauce, rice wine vinegar, and sesame seeds.
Serving and Storage Tips
Serving Tips:
- Serve warm with soy sauce or ponzu for dipping.
- Pair with a side salad for a balanced meal.
- Garnish with fresh herbs or sesame seeds for extra flavor.
Storage Tips:
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Reheat in a pan over medium heat to maintain crispiness.
- Freezing: Freeze cooked pancakes for up to 2 months. Thaw before reheating.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- Healthy & Flavorful: Packed with fresh vegetables and spices.
- Versatile: Customize with your favorite veggies and seasonings.
You can check out more details here or here. Let me know if you’d like any variations or additional tips! 😊